293032 Tue Jun 03 12:05:37 -0700 2003 13 27 General Chowhounding Topics 0 1601649 I want to make some duck confit, but I'm having trouble rounding up enough duck fat. Does anyone have any experience substituting chicken or pork fat for duck fat? Thanks. Tue Jun 03 12:05:37 -0700 2003 0 Michael Rodriguez 1 1601653 I've never tried it with chicken or pork fat, and I don't think I'd recommend it. Duck fat has unique poroperties for bouyancy and insulation in a live duck that translate to something special in rendered fat. And the flavor is quite different. You can order quantities of duck fat from D'Artagnan. See link below. The listing is a little confused, but it looks like you can order 7 oz. for $5.50 or 10 lbs. (!) for $42 or so. Link: http://www.the-golden-egg.com/cgi-oak-creek/www_urlstart.cgi?38823-04728/egg/egg_charcuterie.cgi Tue Jun 03 12:17:38 -0700 2003 1601649 0 GG Mora 2 1601658 Can be substituted, proportion will determine flavor. Link: http://www.chowhound.com/topics/show/198599#1059106 Tue Jun 03 12:27:28 -0700 2003 1601653 0 confit head 1 1601670 I posed the same problem to a friend of mine that owns a couple of restaurants in DC. I could not find a butcher that could get the 6 punds of duck fat I needed. He told me that most places would sub lard as the fat. Tue Jun 03 13:36:10 -0700 2003 1601649 0 Tugboat 1 1601675 To put oneself into the mindset of a French farmwife, I would think the original concept for this would use just the fat that came with the bird. And if that's not enough fat for the meat, then remove some steaks to make the balance come out right. Tue Jun 03 14:06:21 -0700 2003 1601649 0 Sharuf 2 1601676 The amount of fat needed is more than comes with one bird. Remember, the economical French farmwife has been saving it up and reusing this fat each time she makes it. (g) Tue Jun 03 14:15:34 -0700 2003 1601675 0 Melanie Wong 3 1601684 As does this economical American wife. I start from the goose fat from holiday birds and occasionally add some extra bought in cans. However, Paula Wolfert, in "The Cooking of Southwest France," suggests that butcher's lard is ideal. She cautions, however, not to use packaged commercial lard. Whatever you use, put it in the freezer when you are finished. It will keep forever there, and be ready for your next batch of confit. Pat G. Tue Jun 03 14:58:42 -0700 2003 1601676 0 Pat Goldberg 4 1601727 I've actually loaned out my frozen goose/duck fat stash to friends who are making confit and then have the balance returned to me. However, the last user didn't return it in good condition, so I have none to loan out now. Tue Jun 03 17:46:27 -0700 2003 1601684 0 Melanie Wong 5 1601740 Not long ago, Richmond 99 Ranch had a sale on duck legs...I got about 20 and was astounded how much rendered fat I got. From what I've seen on the cost of duck fat, it might be cheaper to go that route. The only problem is the grebenes/cholesterol dilemma. Tue Jun 03 19:40:12 -0700 2003 1601727 0 Jim H. 1 1601713 My picky children seem to think my duck confit is quite acceptable. While I have a tub of duck fat in the fridge, I have added either chicken fat or olive oil to supplement. No complaints, and I doubt any but the most finicky gourmand would detect any difference in taste. It's only duck, for goodness sakes! More important is the blend of spices used and the pickling time...don't skimp. Tue Jun 03 16:50:54 -0700 2003 1601649 0 Jim H. 2 1601728 Absolutely, letting it age in the fat for a month or more is what will give your homemade confit the depth of flavor that a commercial product can't match. Tue Jun 03 17:48:24 -0700 2003 1601713 0 Melanie Wong 3 1601739 No, no, Melanie...I was talking about the pickling before cooking in fat. I cheat and use a generous rubbing of Montreal Steak Seasoning with French (pardon my) salt. I leave it refrigerated 3 or 4 days before cooking. Then...let it mellow in the cooking fat in the barn all winter (well, for a while). The pickling spices are what "preserves" the goose or duck. Tue Jun 03 19:33:11 -0700 2003 1601728 0 Jim H. 4 1601746 Both are important. The choice of spices and seasonings sets the flavor. But if you didn't have the meat encased in fat, I don't think the pickling spices alone would preserve the meat for months. Tue Jun 03 19:52:04 -0700 2003 1601739 0 Melanie Wong 1 1601904 There is a company called "More Than Gourmet" that sells rendered duck fat. They have a website: www.morethangourmet.com where you can order the rendered duck fat directly as well as some excellent demi-glaces. Wed Jun 04 16:12:28 -0700 2003 1601649 0 chefman