Duck Fat: What do you use it with?
- 280 Ninth Jan 30, 2008 09:40 AM
So I impulsively purchased some duck fat at the butcher recently, though I've never used it before. I've not done much research on same, but I thought I could enliven Kale and collards, not to mention white bean preparations.....
However, I wish to learn from the cognoscenti of cookery about how you've used duck fat in preparing foods. Please do share, and thanks!
Congratulations! You get honorary south-west French citizenship! Around here people use it pretty much instead of butter and oil. Maybe not for spreading on bread or making salad dressing, although it's not unheard of. So far I haven't seen anyone try to make pastry with it… The classic recipe, I guess, is "pommes de terre à la sarladaise" (with truffles, if you have them, otherwise cèpes). But this is often served as an accompaniment to duck confit, so you would end up with even more fat afterwards! Same goes for cassoulet. If you have enough fat, you can cook gizzards in it (simmered very gently for 2 hours with garlic and thyme).
I use it to oven or pan roast any root vegetable, not just potatoes. I use it a lot with sliced carrots and thyme, particularly.
I love my duck fat!
Lets see here, in the last two weeks, I've roasted potatoes (reds with caramelized shallots & thyme), I always use it to pop popcorn, and I used some of my stock of duck fat when I made some pork belly confit.
There is a hot dog joint here that makes fries in duck fat on Fridays.
As my User Name suggests, the absolute best use of duck fate is for basting eggs over low flame temperature.