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

alkapal Nov 28, 2008 05:34 AM

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. MMRuth RE: alkapal Nov 28, 2008 05:51 AM

    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. Wahooty RE: alkapal Nov 28, 2008 06:44 AM

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

      1 Reply
      1. re: Wahooty
        pitu RE: Wahooty Nov 28, 2008 07:04 AM

        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. carswell RE: alkapal Nov 28, 2008 08:04 AM

        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
          pitu RE: carswell Nov 28, 2008 01:46 PM

          The popcorn idea is disturbingly brilliant!

        2. mrsfury RE: alkapal Nov 28, 2008 01:48 PM

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

          1. d
            DeppityDawg RE: alkapal Nov 28, 2008 02:12 PM

            How much did you manage to save? Someone else asked about this a little while back:
            http://www.chowhound.com/topics/484666

            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…

            1. pikawicca RE: alkapal Nov 28, 2008 02:19 PM

              Potatoes fried in duck fat are truly sublime, as is a really fresh egg from a free-range hen.

              1. BobB RE: alkapal Dec 2, 2008 12:25 PM

                Fried potatoes, of course, but my Russian wife also uses it to saute cabbage with a little sliced onion mixed in.

                1 Reply
                1. re: BobB
                  Passadumkeg RE: BobB Dec 11, 2008 02:44 PM

                  Ochen horoshow kapusta!

                2. HaagenDazs RE: alkapal Dec 2, 2008 12:46 PM

                  Yikes is right... who exactly in this world hasn't heard that pouring fat down household drains is a bad idea? Have they been living in caves?!

                  Anyway, my favorite duck fat dish is potatoes Anna.

                  6 Replies
                  1. re: HaagenDazs
                    TheSnowpea RE: HaagenDazs Dec 2, 2008 05:32 PM

                    Would you speak to my mother? She poured a whole two cups of rendered smoked duck fat down the drain, then looked at me like I was crazy when I almost blew a gasket. She's kindly always wants to help out in my kitchen, but I want my domain to myself, thankyouverymuch, for a reason.

                    Gawds that was at Canadian Thanksgiving and I still get a sharp painful pang when I remember that.

                    1. re: TheSnowpea
                      s
                      SocksManly RE: TheSnowpea Dec 2, 2008 06:54 PM

                      Your mom can't be as bad as mine.. Every time she comes here she throws away everything I love, then proudly tells me she didn't throw anything away... Like she's learned from my past scoldings.

                      Oh, and they only eat meat WELL DONE.....

                      One year I took Christmas dinner into my own hands for this very reason, went to Pusateri's for a giant beautiful prime rib roast, and got instructions based on weight from the chef there. 1.5 hours he said, no more.

                      I got to my mom's house, proudly showed what a real piece of meat looks like, and told her that her "FIVE HOURS" was non-sense. She then said that her brand new oven takes forever, the temperature gauge doesn't work right, and to trust her... I told her she was crazy as usual, and she proceeded to destroy that magnificent piece of beef.

                      Ugh.

                      1. re: SocksManly
                        TheSnowpea RE: SocksManly Dec 10, 2008 06:30 PM

                        I feel your pain, Socks, I really do.

                        1. re: SocksManly
                          s
                          Sal Vanilla RE: SocksManly Dec 11, 2008 09:54 PM

                          My mom (bless her strange soul) has taken to patting the turkey and telling it is a good bird and that soon it will be ripped apart by a bunch of savages. She did not know I was in the kitchen -so it was not for my amusement. Then she proceeded to run her chicken gack hands all over my counter top and unload the dishwasher. Apparently salmonella is a myth invented to sell spray cleaner. Ho hum.

                        2. re: TheSnowpea
                          j
                          jarona RE: TheSnowpea Dec 11, 2008 11:49 AM

                          This is interesting. My mother always told us never throw ANY fat down the drain--she said something about it being dangerous for the pipes. Anyone else heard this or was my mom just being odd?

                          1. re: jarona
                            s
                            Sal Vanilla RE: jarona Dec 11, 2008 09:56 PM

                            It is not dangerous. it contributes to clogs. Every once and a while dumb boiling water down the drain.

                      2. ipsedixit RE: alkapal Dec 2, 2008 02:10 PM

                        Hashed browns ... and, of course, french fries.

                        Also, sometimes I'll fry up some Spam in duck fat. Yum.

                        1 Reply
                        1. re: ipsedixit
                          pikawicca RE: ipsedixit Dec 2, 2008 05:37 PM

                          Whoa, Spam in duck fat, totally over the top. I'll try it this weekend.

                        2. r
                          RPMcMurphy RE: alkapal Dec 2, 2008 04:36 PM

                          caramelized 'shallot' butter.

                          Confit, you need a lot of fat, unless you do it "sou-vide" style ;) in a foodsaver bag.

                          2 Replies
                          1. re: RPMcMurphy
                            s
                            SocksManly RE: RPMcMurphy Dec 2, 2008 06:55 PM

                            I find the fat from one duck is just enough usually to confit two legs, assuming you have the right sized pan.

                            1. re: SocksManly
                              r
                              RPMcMurphy RE: SocksManly Dec 3, 2008 05:46 AM

                              I agree, especially if you make them a tight tight fit in the pan/vessel you are cooking them in.

                              what I did last week, was individually (well 2 in a quart bag) put them in a foodsaver, with some fat, then threw the bags in a pot, brought to a boil, then put in a 180 oven forever. ....took them out, ice bath then in the fridge. super easy storage and you can surely get away with much less duck fat.

                          2. j
                            jcr1 RE: alkapal Dec 3, 2008 01:22 AM

                            The suggestions re: duck fat and potatoes are great. An old classic: cook hash browns very slowly (it's key for this dish) - perhaps 25 to 30 minutes. Let them cook mostly undisturbed. The goal is to get a really good crust.

                            Finish (last 30-45 seconds or so) with some minced garlic and a handful of chopped Italian parsley. Salt to taste.

                            1 Reply
                            1. re: jcr1
                              alkapal RE: jcr1 Dec 3, 2008 03:47 AM

                              i think that is lunch!

                            2. c
                              chococat RE: alkapal Dec 3, 2008 12:42 PM

                              Sauteed brussels sprouts in duck fat. Yum!

                              1. s
                                Sal Vanilla RE: alkapal Dec 10, 2008 08:58 PM

                                OK first Alkapal - can you please give a warning when you say something obscene like someone's trying to dump duck fat. My heart started racing. You think I jest? Gasp! I was also(like everyone else - because it is so freaking good) suggest the taters, onion and peppers saute - but then I saw Carswell mention popcorn and my lower lip started to quiver.

                                Spuds and onions first (preferably as a hash with l/o duck) then popcorn. Oh holy heaven that sounds quackalicious!

                                3 Replies
                                1. re: Sal Vanilla
                                  alkapal RE: Sal Vanilla Dec 10, 2008 09:45 PM

                                  noted. will warn in future. ;-)..

                                  and you want quackalicious?

                                  http://chowhound.chow.com/topics/5740... (substitute duck, of course).

                                  http://www.manic.com.sg/recipes/duck....

                                  http://www.chow.com/recipes/13001

                                  ps, love the screen name.

                                  1. re: alkapal
                                    s
                                    Sal Vanilla RE: alkapal Dec 10, 2008 10:01 PM

                                    That's it. I am buying a duck. Butter lettuce wrap. Strangely, I am craving lettuce... especially the butter, hydroponic variety. And some lemony tartish garlicy goo and crispy duck skin surprise crunch within,

                                    I saw you on another board and thought your name told me we would be soulfoodmates. Then I saw it was not "ALKI pals"... I was momentarily downtrodden. Then you killed me with the duck fat story! I may have to go do a limoncello shot. I got it as a christmas gift. It tastes like lemon pledge. I digress. Did I mention I love butter lettuce???

                                    1. re: Sal Vanilla
                                      alkapal RE: Sal Vanilla Dec 10, 2008 10:10 PM

                                      you wanna be alkipals? i'm game {8^D you can be "alkisal" and we'll have a secret handshake. (get it? *hand shake*?!)

                                      now pass the lemon pledge, please. i can "dust-n-drink."

                                2. f
                                  fourunder RE: alkapal Dec 10, 2008 09:48 PM

                                  Basted Eggs with Fried Potatoes only on Sunday mornings(when available).

                                  2 Replies
                                  1. re: fourunder
                                    s
                                    Sal Vanilla RE: fourunder Dec 10, 2008 09:51 PM

                                    Sunday mornings are not always available? What are you up to Saturday nights???

                                    1. re: Sal Vanilla
                                      f
                                      fourunder RE: Sal Vanilla Dec 10, 2008 10:04 PM

                                      Three factors for my comments.....when available:

                                      1. I only eat eggs for breakfast at home on Sunday Mornings....unless I am unavailable due to...

                                      2. Playing golf.....and if.....

                                      3. No duck fat is available.......hence.....when available, myself or the duck fat.

                                      What are you up to Saturday nights???
                                      _____________________________

                                      Usually to no good........

                                  2. j
                                    jarona RE: alkapal Dec 11, 2008 11:47 AM

                                    When I make canard de magret, I drain the fat off and here is what I do. First, I parboil fingerling potatoes for a few minutes. Then I cut them lengthwise, salt and pepper 'em and grind up rosemary and thyme and sprinkle that on 'em. Then I drain the fat into a cast iron skillet and add the potatoes and cook them till they are nice and golden on the outside. I do the same with baby zucchinni--only I don't parboil them. I just throw 'em into the skillet. I save the rest of the fat just like bacon fat. It gives everything a nice tasty flavor!

                                    1. e
                                      Ellen RE: alkapal Dec 11, 2008 02:27 PM

                                      Latkes fried in duck fat are sublime.

                                      1. j
                                        jenn RE: alkapal Dec 11, 2008 03:34 PM

                                        I am perfectly willing to stick duck fat---or goose fat---into just about anything. Fry eggs, potatoes, carrots, cabbage, you name it. Making soup--fry the onions and whatever. Making popcorn--awesome.

                                        And if you are worried you have eatten too much, it freezes beautifully.........

                                        1. Cicely RE: alkapal Dec 12, 2008 08:11 AM

                                          I just read in Food & Wine recently that a Chicago chef makes fried chicken in duck fat. sounds yum ... he marinates it Korean-style in soy sauce, garlic, ginger, and maybe chile paste/powder. I definitely want to try, although I wonder whether he really uses 100% duck fat or a combo with some other fat/oil. If you don't happen to have it saved up, it's expensive to buy and time-consuming to render by cooking ducks for other purposes.

                                          1 Reply
                                          1. re: Cicely
                                            f
                                            fourunder RE: Cicely Dec 12, 2008 08:28 AM

                                            although I wonder whether he really uses 100% duck fat or a combo with some other fat/oil.
                                            __________________________________________________________________

                                            Reminds me of of a certain celebrity chef who only wears orange clogs, says he only deep fries food in Extra Virgin Olive Oil.

                                            I do not believe either one to be truthful in these cases.

                                          2. k
                                            kbinsted RE: alkapal Dec 12, 2008 08:37 AM

                                            I agree with many here - duck fat makes *everything* better. I was once stuck at the N Pole for four months with no real meat or fresh vegetables (long story). All our meat was either canned, dried or fake (the dreaded Textured Vegetable Product). We *did* have duck fat, though, and I quickly discovered that a dollop of that made even the most depressing muck taste yummy!

                                            1. s
                                              soupkitten RE: alkapal Dec 12, 2008 08:54 AM

                                              well holy cats, we've got the duck fat/potatoes covered from every angle :)

                                              i have 2 suggestions nobody's mentioned yet:
                                              1) use for potted duck/goose/fowl
                                              2) replace the butter/fat/shortening in yr fave pie crust with duck fat. now make a savory meat pie, using this crust. (insert appropriate regional exclamation here!!!)

                                              1. j
                                                Julesong RE: alkapal Dec 12, 2008 09:33 AM

                                                If I had duck fat to use all the time, I'd put it in just about anything! :) It's delicious! When I have "extra" I put it in a jar and store it in the fridge where I can use a dollop of it whenever I want. It's wonderful stuff.

                                                You can also freeze it into ice cube trays so you have a tablespoon of it from the freezer whenever you like!

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