After I roasted a duck the other day, someone asked if I'd saved the duck fat. Indeed, I did, as I vaguely recalled having seen "rendered duck fat" on the ingredients list for a variety of French fare. I have a large cream pitcher filled with duck fat, and no immediate plans to use it. So I'd love to hear your thoughts:
1Lucky you. Thanksfully Whole Foods now stocks rendered duck fat so I've got a steady supply.
Think of your treasure as premium chicken fat. Keep it refrigerated. Use it almost anywhere you would use some of the "bad" fats like overly processed vegetable fats. I especially like to fry eggs in it; add a bit to chicken soup or to chicken broth you use for cooking veggies, making gravy, or anything else.
If you have any doubts that you're enjoying a not-good-for-you fat, I encourage you to read anything by Sally Fallon and/or Mary Enig on good fats vs what Big Agribusiness and the food processing industry would like us to think are "good" fats.
212-04-2005 @ 5:17PM
Duck Confit, is my vote. Perfect for this time of year.
7anything is good really. but, if you want to go the more classic jewish/ yidish route, make some schmaltz, usually it is rendered and clarified chicken fat but duck works really well and turn it into grievens. this is done by heating it up and throughing some onions and a little salt in there and browning them. Put that on some bread and i promise you will be in heaven! confit is fantastic but i think you need more. but as i said really, you can do anything and will probably be happy with it.
December may have peppermint bark, but have you thought to incorporate the taste of autumn into white chocolate with a rich pumpkin swirl?
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