2

votes

What do you use your Duck Fat for?

Answered on August 19, 2014
Created December 15, 2011 at 6:45 AM

What do YOU use duck fat for?

(besides delicious Paleo=friendly sweet potato fries!)

5a9ee3ffd49a347367bc120aa25d6ed6

(0)

on April 12, 2012
at 08:01 AM

The best place to buy pure rendered duck fat is www.farmfreshduck.com and they include free shipping. The fat comes from their USDA certified All-Natural Pekin Ducks in Pennsylvania and they are actually the source for supply to many of the fancy gourmet labels.

Medium avatar

(5639)

on December 16, 2011
at 03:03 AM

God I love seared duck breast with alot of sea salt and thyme. Uggghhhhh...making my mouth water so much, and no duck to cook. :(

Medium avatar

(5639)

on December 16, 2011
at 03:00 AM

I would render fat if I could find good ducks...but I can buy a pint of pre-rendered fat from the Meat Hook in Brooklyn, and I trust them and their sources. That place is Paleo heaven! Makes me wish I was rich though.

Medium avatar

(10611)

on December 15, 2011
at 11:51 PM

Duck-tato chips. Mmmmmm.....

Medium avatar

(10611)

on December 15, 2011
at 11:50 PM

I hot fry breasts to a pink center, skin on and slashed. This part of the duck cooks like beefsteak. I'd consider grilling, but there's so much fat I'd probably set it on fire.

Medium avatar

(10611)

on December 15, 2011
at 11:45 PM

Render. The fatter the duck the more you get. The last five pound bird made about 1-1/2 cups of clear oil, which cooled to a soft fat in the fridge. I only roast carcass, skin and fatty scraps - the legs and breasts I cook separately.

8508fec4bae4a580d1e1b807058fee8e

(6244)

on December 15, 2011
at 09:52 PM

where do you get duck fat? Do you buy it or render your own?

724ba4f39f7bbea7f74b45c0a79615f2

(1968)

on December 15, 2011
at 09:44 PM

That sounds amazing. I'm totally trying it. I've made my own mayo (actually, aioli, I guess) before, but it's the most ridiculously labor-intensive endeavor. I'm going to try this instead.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on December 15, 2011
at 09:43 PM

I like that term, slow-fry! I slow-cook to create bone broth stews, but I slow-fry to prepare my meat before adding the stew to re-heat. I never had a name for that 'til now. Thanks!

77877f762c40637911396daa19b53094

(78467)

on December 15, 2011
at 04:10 PM

Only WISH I had duck fat. Yum.

Medium avatar

(10611)

on December 15, 2011
at 02:30 PM

I've done that, and those cans are a real load to haul. Nice friends to have. I would use a little of the fat to fry the confit and some potatoes forestiere, and pack the rest in jars to freeze.

4e184df9c1ed38f61febc5d6cf031921

(5005)

on December 15, 2011
at 02:05 PM

Just got a load of duck fat - friends came back from France and yesterday they gave me 4x large tins of Confit de Canard. Love the duck, but enjoy the fat almost as much!!

Medium avatar

(10611)

on December 15, 2011
at 01:05 PM

You've said enough. Mum's the word.

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8 Answers

6
Dfada6fe4982ab3b7557172f20632da8

(5332)

on December 15, 2011
at 09:50 AM

I'm not sure I can say here...

Medium avatar

(10611)

on December 15, 2011
at 01:05 PM

You've said enough. Mum's the word.

4
B3e7d1ab5aeb329fe24cca1de1a0b09c

(5242)

on December 15, 2011
at 07:01 AM

Confit ala Anything!

3
4e184df9c1ed38f61febc5d6cf031921

(5005)

on December 15, 2011
at 07:52 AM

Roast potatoes are delicious made using duck fat. Also excellent to fry any veg in. Use as you would do bacon fat, or pork fat etc.

2
3eca93d2e56dfcd768197dc5a50944f2

(11697)

on December 15, 2011
at 08:42 PM

It's best if you slow-fry duck meat, or duck offal in it. I have two recipes with duck fat on my blog: http://eugenia.queru.com/2011/12/06/gizzards-kohlrabi-en-cocotte/ and http://eugenia.queru.com/2011/10/13/duck-gizzards-frenchpaleo-style/

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on December 15, 2011
at 09:43 PM

I like that term, slow-fry! I slow-cook to create bone broth stews, but I slow-fry to prepare my meat before adding the stew to re-heat. I never had a name for that 'til now. Thanks!

Medium avatar

(10611)

on December 15, 2011
at 11:50 PM

I hot fry breasts to a pink center, skin on and slashed. This part of the duck cooks like beefsteak. I'd consider grilling, but there's so much fat I'd probably set it on fire.

Medium avatar

(5639)

on December 16, 2011
at 03:03 AM

God I love seared duck breast with alot of sea salt and thyme. Uggghhhhh...making my mouth water so much, and no duck to cook. :(

2
96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on December 15, 2011
at 07:19 PM

I'm mad because I went to the store last night and they were out of duck.

I agree duck fat tastes great no matter how you use it. The skin renders to a fabulous crisp and the liquid fat is perfect for stir-frying the meat with vegetables as well as any other kind of meat and vegetables you have.

The carcass is a terrific addition to the current bone broth stew.

The only problem I have with duck is that I don't like chicken for weeks after eating duck because the poor chickens just can't stand up in comparison.

Medium avatar

(10611)

on December 15, 2011
at 11:51 PM

Duck-tato chips. Mmmmmm.....

2
1cf4424038964c21e55856bd7b4f6dfe

(150)

on December 15, 2011
at 07:14 PM

The best stand-in for mayo ever.

Slow cook garlic cloves till mushy in duck fat with thyme and rosemary. Toss the herbs. Drain off some of the fat & reserve for cooking eggs or veggies. Mash the cloves with the remaining fat and season with salt and pepper.
Store in the fridge. Dip in when ever your meal needs something extra.

I'm ashamed to say that I can eat a spoonful of this stuff cold.

724ba4f39f7bbea7f74b45c0a79615f2

(1968)

on December 15, 2011
at 09:44 PM

That sounds amazing. I'm totally trying it. I've made my own mayo (actually, aioli, I guess) before, but it's the most ridiculously labor-intensive endeavor. I'm going to try this instead.

2
Medium avatar

(10611)

on December 15, 2011
at 01:04 PM

-Pan frying duck breast side-by-side with potato chunks. I preboil the potatoes so that frying is just for browning. Sweet potatoes work just as well.

-Frying clams.

Sadly I'm all out until I roast a duck again.

4e184df9c1ed38f61febc5d6cf031921

(5005)

on December 15, 2011
at 02:05 PM

Just got a load of duck fat - friends came back from France and yesterday they gave me 4x large tins of Confit de Canard. Love the duck, but enjoy the fat almost as much!!

Medium avatar

(10611)

on December 15, 2011
at 02:30 PM

I've done that, and those cans are a real load to haul. Nice friends to have. I would use a little of the fat to fry the confit and some potatoes forestiere, and pack the rest in jars to freeze.

2
6cdc6b1e75690cfcc4804a6c9eaa910a

(2171)

on December 15, 2011
at 08:33 AM

Frying everything

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