Best uses for duck fat?
- Veggo Jun 4, 2011 03:53 PM
My newly found gourmet market has neat stuff, and today I bought in addition to many other items, a roast duck. I asked the sweet woman there about how they are cooked and the duck fat, and she said they don't sell it, just toss it, and she gave me about 11/2 pints from today's ducks which is now in my freezer, and she said I can have all I want.
Healthiness aside, I sense I'm on to something good - what are the best uses for duck fat? Thanks.
ZOMG --you SCORED. Stuff is $4-5 a jar, even here in France where it's made!
Potatoes Sarladais -- diced potatoes sauteed til golden with a little garlic -- in duck fat.
Roasted veggies of any kind -- put a couple of spoonsful of duck fat in the roasting pan -- excellent flavor.
Confit du canard -- duck slow-cooked in molten fat.
Excellent addition/substitution for fat in nearly anything savory.
Substitute for fat as a base for any sauce.
Google "duck fat" or "gras de canard" and prepare to be amazed.
Holy cow. My first thought was to substitute it for lard in some of my mexican recipes and see how it goes. But I am a totally amateur cook and french is way beyond my comfort zone and is very intimidating. Am I ready to swim away from the shallow end?
This serendipitous encounter with duck fat will either drown me or make me a better man. But for the time being I have unlimited duck fat. It probably should have happened to someone else.
re: Caitlin McGrath
Ditto on the fried eggs.
And me thinks Veggo doth protest too much :) Amateur indeed.
BTW, if the duck fat has been rendered, I was advised here on CH that it lasts forever in the fridge. No reason to freeze it. And that way it's handy for that egg frying. And if it hasn't been rendered, then, no, I don't know how to do that. But I'm sure CHs can tell you. Good score, Veg. You should take that lady some flowers :)
re: c oliver
Theresa is her name, a portly Irish pixie with a mellifluous brogue who just returned from Europe after a 3 week cheese buy mission.
The duck fat was strained and was a crystal clear amber color, and now is white as snow in my freezer.
I will be a frequent customer for cheese, but I should continue to accept the duck fat, it seems?
French food isn't always complicated...potatoes fried in fat with garlic? How tough is that?
A spoonful in a pan of roasted veggies? C'mon, a 6-year-old can manage that.
confit du canard? Take away the French name and it's just duck slow-cooked in its own fat.
French country cooking is stews and soups and beans and long-roasted meats -- nothing gold-rimmed or foofy at all...just good food, well-prepared.
Very nice find--assuming the fat isn't scorched. I suggest that you heat it to fluid state, filter it through some cheesecloth or a fine mesh strainer, and then keep it in the fridge or freezer. As I understand things, it is a relatively healthy fat, and better than butter (healthwise). Whatever.
Duck fat is storied as a medium for cooking potatoes, and really most savory vegetable sautees or gratins. I bet it might add greatly to some frittatas, too.
I've also used it as an element in a turkey meatloaf!
my god, that's like a free fast ticket to coronary disease if I had found a treasure trove like you did!
soooo many uses!
other than traditional uses like duck leg confit and duck fat fries, you really can use it to cook anything!
fried rice, asian noodles of any kind, sauted veggies, searing meat, stuffing, roasted veggies, potatos, soups, brush on meat and then barbecue, gravy and other meaty sauces, anything with oil involved!
I just finished eating the first half of the duck; I got a nice crisp on the skin under the broiler. To be repeated tomorrow, no complaints.
Then I removed my two almost-full pints of duck fat from my freezer, and stared at them, somewhat bewildered. This is edible gold? So much new and unexpected fun, just for buying cheese when I was hungry and went a little crazy and bought a duck.