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A question about rendered duck fat

CindyJ Jan 6, 2012 09:04 AM

If I'm roasting a whole duck which has been seasoned before roasting with a spice rub (salt, garlic, orange zest, coriander seeds, five-spice powder, pepper), can I use the rendered fat at a later time for another purpose (i.e., frying potatoes), or will the flavors of the spice rub get in the way? Thanks!

  1. j
    Jeebs Jan 6, 2012 09:10 AM

    You can still use it, but it will likely have some residual flavor from the spices and it will have some salt. I try to trim any fat and excess skin I can before roasting and use that to render fat. Last time I got about 5 oz just from trimmings.

    1. Bada Bing Jan 6, 2012 12:35 PM

      Agreeing with jeebs, you have some pretty assertive seasoning going on, so the fat will reflect that. But that's not to say that it will be highly obtrusive, and it might be an excellent accent to potatoes, etc. Do keep in mind, if you're roasting at high heat, that the fat might begin to break down. Not sure offhand about duck fat's smoke point, but you should look into that if you mean to roast higher than 350-375F.

      3 Replies
      1. re: Bada Bing
        CindyJ Jan 6, 2012 01:25 PM

        That's a good point about the high temp. According to the recipe, the duck is first roasted at 325 (300 degrees convection) after which most of the fat is removed from the pan. Then the oven is cranked up to 525 (500 for convection) and the duck is roasted at that high heat for about 8-10 minutes. So it appears that most of the fat will be rescued.

        1. re: CindyJ
          Bada Bing Jan 6, 2012 01:27 PM

          Sounds delicious!

          1. re: Bada Bing
            CindyJ Jan 6, 2012 03:21 PM

            I'll let you know how it turns out. First I've got to find a duck!

      2. hotoynoodle Jan 6, 2012 01:12 PM

        i'd just freeze it to use for confit.

        1. Chemicalkinetics Jan 6, 2012 03:33 PM

          I wonder.... the spice you use have strong favor.

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