Ask Slashfood: what to do with rendered duck fat?

by Sarah Gilbert, Posted Dec 4th 2005 @ 3:04PM

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:

How should I store rendered duck fat?
How should I best make use of its gamey fattiness?

Filed Under: Ingredients, How To, Methods
Tags: poultry, roasting

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Reader comments (Page 1 of 1)

12-04-2005 @4:37PM Allison said... Lucky 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.
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12-04-2005 @5:17PM Kelli Vandegrift said... Duck Confit, is my vote. Perfect for this time of year.
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12-04-2005 @5:32PM kevin said... I keep duck fat in a plastic tub in the freezer. As for using it, there's nothing better than duck fat for glazing root vegetables prior to roasting -- especially potatoes.
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12-05-2005 @12:57AM M-L said... Argh! The flashbacks! One year... Grandma used the GOOSE GREASE to make...cookies. Though I do not first-person recall this, it is of legendary proportions in family lore.
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12-05-2005 @1:11AM Dmnkly said... Confit! Confit!

Super easy.

Buuuuuuut, you're probably going to need a lot more duck fat.
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12-11-2005 @5:35PM Saddler said... popovers or yorkshire pudding is one of my favorites, replace anywhere oil is called for.
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12-05-2005 @4:20PM alps said... anything 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.
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