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Uses for Duck Fat

j
j2brady Jan 2, 2007 07:02 PM

Hello all,

After enjoying my delicious Duck on New Year's I am have been left with a most plesant container of duck fat.

But what to do with it?

Any suggestions?

Jenna

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  1. erica RE: j2brady Jan 2, 2007 07:03 PM

    Frying potatoes or onions would be great. I am sure there are many other uses, those two come to mind. Or mushrooms.

    1. d
      Docshiva RE: j2brady Jan 2, 2007 07:03 PM

      I think the best use is to fry potatoes - it crisps them very nicely.
      edit: A blend of olive oil and duck fat will fry anything nicely, and duck fat can be used as the shortening in biscuits - VERY good for that, but still blend with half butter for flavor. I reserve mine for potatoes, sometimes eggplant (with olive oil) as do many chefs, because it's not cheap, and that's where it excels.
      The other traditional use is to make duck confit, which takes quite a bit of duck fat. But oh, it's good... If you want to try that and are short of the duck fat, you can break tradition and extend with olive oil.

      1. b
        BellaDonna RE: j2brady Jan 3, 2007 05:45 PM

        French fries

        1. ipsedixit RE: j2brady Jan 3, 2007 06:02 PM

          Deep frying won tons

          Pan fried dumplings (or guo-tei)

          1. Carrie 218 RE: j2brady Jan 3, 2007 06:08 PM

            Make popcorn. You won't believe how amazing it is (especially if you have any artisinal salts like truffle salt...)

            1 Reply
            1. re: Carrie 218
              j
              j2brady RE: Carrie 218 Jan 3, 2007 07:59 PM

              I have a lovely jar of truffle salt and I just received a rack of 8 different salts from around the world!

              This sounds fabulous!

            2. c
              cackalackie RE: j2brady Jan 3, 2007 07:16 PM

              Roasted potatoes.

              1. c
                curiousbaker RE: j2brady Jan 3, 2007 07:33 PM

                Oh - this was a NYT suggestion about two months ago I would never have believed until I tried it but -- Pie crust! Really. I used half-duck fat, half-butter and it was stupendous.

                1. Phaedrus RE: j2brady Jan 3, 2007 07:36 PM

                  Peking duck three ways is a great way to use up all the duck.

                  1) Regular peking duck with hoisin sauce and scallions and pancakes
                  2) Use the fat to scamble eggs with scallions and whatever else you have.
                  3) Use the bones to make soup.

                  Three dishes, one duck, can't beat it with a stick.

                  1. j
                    Jambalaya RE: j2brady Jan 3, 2007 09:23 PM

                    Risotto. Use the duck fat to saute the aromatics and rice in.

                    1. coolbean98 RE: j2brady Jan 3, 2007 09:31 PM

                      All my duck fat ends up in confit! You can also do rilletes or lose some in a cassoulet.

                      1. JugglerDave RE: j2brady Jan 3, 2007 11:46 PM

                        I froze my duck fat in tupperware and I scrape off 1-2 Tb for frying when needed.

                        A bunch went in as the oil for making matzo balls for chicken soup. Delicous!

                        1. SauceSupreme RE: j2brady Jan 4, 2007 09:37 AM

                          I start most savory dishes by sauteeing my mirepoix in duck fat. It gives everything a nice meaty flavor.

                          I second a previous suggestion: Risotto.

                          1. g
                            gbarrena RE: j2brady Dec 3, 2013 01:41 PM

                            I used rendered duck fat (bought at Whole Foods) for basting my turkey. It made the turkey taste better than ever. Today I am doing a pot roast, sauteed shallots, celery and garlic in duck fat, then seared meat in it. Made me hungry smelling the lusciousness of it!!

                            1. PotatoHouse RE: j2brady Dec 3, 2013 03:55 PM

                              Duck Rillettes

                              1. girloftheworld RE: j2brady Dec 3, 2013 04:43 PM

                                Looooove duck fat...use it sooooo much and in weird ways some of my favourites

                                i use it as the oil in my waffles then make a savoury waffle with crispy skin crumbles and brandy syrup

                                pop popcorn

                                fried hominy

                                1 Reply
                                1. re: girloftheworld
                                  c oliver RE: girloftheworld Dec 3, 2013 04:50 PM

                                  I can see a version of chicken and waffles!

                                2. Veggo RE: j2brady Dec 3, 2013 04:55 PM

                                  Old thread, but coating brussels sprouts with duck fat before roasting really makes them sing. Sea salt and a splash of balsamic and you have Aida.

                                  1. free sample addict aka Tracy L RE: j2brady Dec 3, 2013 04:55 PM

                                    I haven't tried this, but I need to do it soon.
                                    Turkey wing confit:
                                    http://gothamist.com/2008/11/20/thank...

                                    2 Replies
                                    1. re: free sample addict aka Tracy L
                                      c oliver RE: free sample addict aka Tracy L Dec 3, 2013 05:14 PM

                                      That's A LOT of duck fat!

                                      1. re: free sample addict aka Tracy L
                                        free sample addict aka Tracy L RE: free sample addict aka Tracy L Dec 3, 2013 05:34 PM

                                        This was the one that originally piqued my interest:
                                        https://www.youtube.com/watch?v=frJ23...

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