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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!

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  1. b
    bw2082 RE: 280 Ninth Jan 30, 2008 11:04 AM

    I saute potatoes in it with some shallots.

    1. d
      DeppityDawg RE: 280 Ninth Jan 30, 2008 11:30 AM

      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).

      2 Replies
      1. re: DeppityDawg
        littlegreenpea RE: DeppityDawg Feb 1, 2008 05:43 PM

        I think it makes an absolutely wonderful pie crust. Use 50/50 duck fat/butter. I then used the pastry as a base for my tourtière... divine!

        1. re: DeppityDawg
          gini RE: DeppityDawg Feb 4, 2008 08:36 AM

          I prefer goose to duck fat on my bread. Nice ideas!

        2. Notorious EMDB RE: 280 Ninth Jan 30, 2008 11:44 AM

          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.

          1. lunchbox RE: 280 Ninth Jan 31, 2008 06:42 PM

            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.

            2 Replies
            1. re: lunchbox
              Notorious EMDB RE: lunchbox Feb 1, 2008 01:05 PM

              Popcorn?!? *Drops laptop, runs to kitchen*

              1. re: Notorious EMDB
                miss louella RE: Notorious EMDB Feb 2, 2008 07:14 PM

                I used it for popcorn last night and, although it made my house smell marvelously ducky, I didn't find the popcorn transformative.

                Now..... duck fat and potatoes? bliss.

            2. b
              BastedEggs RE: 280 Ninth Feb 1, 2008 01:19 PM

              As my User Name suggests, the absolute best use of duck fate is for basting eggs over low flame temperature.

              1. waitress RE: 280 Ninth Feb 2, 2008 07:07 PM

                French Fries

                1. s
                  sloepoke RE: 280 Ninth Feb 3, 2008 09:40 AM

                  British supercook Nigel Slater wrote about the joys of duck fat in his column in this Sunday's Observer. Here's the link (which also includes a couple of great recipes):


                  1 Reply
                  1. re: sloepoke
                    280 Ninth RE: sloepoke Feb 3, 2008 01:15 PM

                    Yes, looks delicious...thanks!

                  2. k
                    kobetobiko RE: 280 Ninth Feb 3, 2008 09:48 AM

                    there is a restaurant in Hong Kong that uses the fat of their roast duck and goose to serve with plain egg noodle topped with some scalliions and ginger. They will give you the noodle, a small bowl of the duck or goose fat, and a bowl of sweet soy sauce and you drizzle the fat and soy sauce over the noodle, mix and eat. It is one of those simple yet extremely delicious things that you crave in the middle of the night.

                    Since the fat you bought was not "cooked", you can use it to stir fry noodles (and rice for sure), and drizzle with sweet soy sauce. There isn't much needed to adorn this everyday comfort food.

                    1. 280 Ninth RE: 280 Ninth Feb 3, 2008 01:17 PM

                      Thanks to you all for affirming my impulse with good ideas...and the honorary SW French citizenship isn't such a bad plus! Time to start cooking...!

                      1. s
                        sweetpotater RE: 280 Ninth Feb 3, 2008 01:21 PM

                        Rub all over chicken; roast.

                        1. e
                          el_topo RE: 280 Ninth Dec 14, 2009 08:51 PM

                          I use it in cooking in lieu of butter, mostly to pan-fry meat.

                          1. amyzan RE: 280 Ninth Dec 14, 2009 09:08 PM

                            I used rendered duck fat for a roasted winter squash and kale soup last week, and put the shreds of a duck leg confit in the soup, too. Positively divine. Unctuous with the homemade bone broth. Inspired.

                            I have more in the fridge waiting for an equally delicious application. Isn't duck fat de rigeur in cassoulet? Might use it for latkes, too.

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