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Nov 28, 2008 05:34 AM

rendered duck fat -- what do you use it for?

got some of this yesterday, when our host was going to pour it down his drain. (yikes).

help with ideas, please...

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  1. If you have enough, you can use it to confit duck legs. Also good for roasting potatoes, and I use some whenever I make duck soup using the carcass.

    1. Home fries! My favorite part of my Thanksgiving dinner might just be breakfast the next morning. :)

      1 Reply
      1. re: Wahooty

        good save!
        I second the potato -- cut up wedges, toss in duck fat and roast in the oven.
        It's like Thanksgiving in one bite.

      2. Sautéing potatoes, vegetables, poultry and even seafood.

        Replacing butter in savoury pastries.

        Rubbing on poultry before roasting for a crisp, brown skin.

        Popping popcorn (sprinkle with sea salt; no need to drizzle with melted butter).

        Making confit: duck, quail, guinea fowl, gizards.

        1 Reply
        1. re: carswell

          The popcorn idea is disturbingly brilliant!

        2. The best French fries I ever had were fried in duck fat. (Thanks to Chef Chris DeBarr, formerly of The Delachaise, New Orleans.)

          1. How much did you manage to save? Someone else asked about this a little while back:

            I have two or three jam jars of this stuff in my fridge at any given time. And we are talking about a tiny European fridge. I wonder if there's anything (savory) that I don't use it for…