The Sanity of Frying with Goose or Duck Fat
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The smoke point you mention — the temperature at which a fat tends to break down into visible gaseous products — is not really much of an issue. Most deep-frying projects take place at 365°F(185°C), below the smoke point of most everything except butter, extra-virgin olive oil, and coconut oil.

With our very long-winded way of only skimming the surface of this question, we feel comfortable using goose fat occasionally to make fried potatoes — occasionally if for no other reason than its scarcity in our kitchen. But whether you use goose fat for flavor or righteously choose the flavorless canola oil, if we all had a few more home-cooked meals and fewer fast-food fries, chips, and carbonated beverages, we would certainly be the better for it emotionally and mentally, if not physically.

For the record, the following chart provides general guidelines on the make-up of a sampling of oils and fats, as well as their smoke points.

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