Foods of the World Forum Homepage
Forum Home Forum Home > Food Groups > Fats, Oils, Sauces, Sweets and Condiments
  New Posts New Posts RSS Feed - Duck Fat
  FAQ FAQ  Forum Search   Events   Register Register  Login Login

This site is completely supported by donations; there are no corporate sponsors. We would be honoured if you would consider a small donation, to be used exclusively for forum expenses.



Thank you, from the Foods of the World Forums!

Duck Fat

 Post Reply Post Reply
Author
Message
TasunkaWitko View Drop Down
Admin Group
Admin Group
Avatar

Joined: 25 January 2010
Location: Chinook, MT
Status: Online
Points: 8234
Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Topic: Duck Fat
    Posted: 12 December 2014 at 22:34
An interesting potential project (that will remain secret for now) has come to my attention; it involves a small amount of duck fat, which is pretty much impossible to get around here.

However, thank goodness for the internet! Thanks to Amazon Prime, I have some coming:

http://www.amazon.com/Rendered-Duck-Fat-Rougie-11-28/dp/B003HKXNWM/ref=cm_cr_pr_product_top

(Please take a moment to click on the link above and check out this item; doing so helps this forum pay for itself! Thumbs Up)

Anyway, since I only need a small amount for the recipe I am going to make, what should I do with the rest? 

One use, obviously, is for roasting potatoes; I've heard so much about the wonders of potatoes roasted in duck fat that I won't be able to pass up the opportunity. 

Are there any other uses that will make great use of this possibly-once-in-a-lifetime (for me, at least) product?

Thanks in advance -

Ron
If you are a visitor and like what you see, please click here and join the discussions in our community!
Back to Top
Percebes View Drop Down
Chef's Apprentice
Chef's Apprentice
Avatar

Joined: 10 October 2014
Location: Calgary
Status: Offline
Points: 405
Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 13 December 2014 at 01:26
http://www.dartagnan.com/Ultimate-Movie-Night-Popcorn/Recipe_Truffle_Butter_Popcorn,default,pg.html?fdid=truf-mush

Perhaps some Duck Fat Popped Corn
I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
Back to Top
HistoricFoodie View Drop Down
Master Chef
Master Chef


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4248
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 13 December 2014 at 06:46
Or the classic use, confit.
But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
HistoricFoodie View Drop Down
Master Chef
Master Chef


Joined: 21 February 2012
Location: Kentucky
Status: Offline
Points: 4248
Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 13 December 2014 at 06:53
There's an irony for you, Murray. Not counting the actual popcorn and Regianno, you've got $35 invested. D'Artagnan suggests, however, that you serve this family style in a large bowl.

I don't think so.
But we hae meat and we can eat
And sae the Lord be thanket
Back to Top
Melissa Mead View Drop Down
Chef
Chef


Joined: 17 July 2010
Location: Albany, NY, USA
Status: Offline
Points: 986
Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 13 December 2014 at 08:01
Perfect timing! My brother-in-law gave me some duck fat for Thanksgiving. (It's in the freezer. I hope that's OK to do?)
Back to Top
gonefishin View Drop Down
Master Chef
Master Chef
Avatar

Joined: 20 September 2012
Status: Offline
Points: 1777
Post Options Post Options   Thanks (0) Thanks(0)   Quote gonefishin Quote  Post ReplyReply Direct Link To This Post Posted: 13 December 2014 at 12:52
    When rendering a duck breast, is there ever a person who can let the fat cool enough...so as not to burn their tongue when tasting this precious liquid?

   If it were me, making the duck fat popcorn, I would not pop the kernels in the duck fat.  Instead, use something flavorless to pop the corn...this drizzle the slightly warmed duck fat over the popcorn, like butter...then salt.  Same practice goes to duck fat french fries.  It was a complete let down when I had these for the first time...people would rave about them and go on and on about how lucky they were to have had them.  When I finally got to eat them I was sorely let down at the lack of duck fat flavor.  I imagined duck fat being drizzled on top of properly made french fries...again, as a topping.  I, later, found out that they deep fried the fries in duck fat.

  confit?  Oh so good...so succulent.  When I think of the flavors of duck fat I think of something that is so good that I would ring the flavors out of an old sock and not want it to come to an end

   the duck fat potatoes sound wonderful!  

   If you can find the frozen single/double duck breast...it's amazing how much fat you can get from one single farm raised breast...certainly enough to experiment with.  Check in the frozen section of your grocer...you may be surprised to find frozen duck breast at a much better price than you see online...much better!
Enjoy The Food!
Back to Top
Percebes View Drop Down
Chef's Apprentice
Chef's Apprentice
Avatar

Joined: 10 October 2014
Location: Calgary
Status: Offline
Points: 405
Post Options Post Options   Thanks (0) Thanks(0)   Quote Percebes Quote  Post ReplyReply Direct Link To This Post Posted: 13 December 2014 at 14:02
I will eat it under the covers late at night whilst everyone sleeps

Most of those items used to be pantry items around here all from samples accepted at professional trade shows that I was working.
I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.
Back to Top
 Post Reply Post Reply
  Share Topic   

Forum Jump Forum Permissions View Drop Down



This page was generated in 0.047 seconds.