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Duck Fat

Printed From: Foods of the World Forum
Category: Food Groups
Forum Name: Fats, Oils, Sauces, Sweets and Condiments
Forum Discription: Used in moderation, these components can make a good dish into a great work of art.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=4281
Printed Date: 18 June 2019 at 14:58


Topic: Duck Fat
Posted By: TasunkaWitko
Subject: Duck Fat
Date 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


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Replies:
Posted By: Percebes
Date 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

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I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.


Posted By: HistoricFoodie
Date Posted: 13 December 2014 at 06:46
Or the classic use, confit.

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But we hae meat and we can eat
And sae the Lord be thanket


Posted By: HistoricFoodie
Date 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.

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But we hae meat and we can eat
And sae the Lord be thanket


Posted By: Melissa Mead
Date 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?)

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Melissa

http://carpelibris.wordpress.com/ - http://carpelibris.wordpress.com/



Posted By: gonefishin
Date 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!


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Enjoy The Food!


Posted By: Percebes
Date 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.

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I am a wine enthusiast. The more wine I drink, the more enthusiastic I become.


Posted By: TasunkaWitko
Date Posted: 24 September 2018 at 12:49
Okay - this is going to sound incredible, but the duck fat that I ordered some time ago was "misplaced" long before I ever actually had the chance to use it. I spent quite some time looking for it, but never found it; with that in mind, I decided to hold off on ordering more until a time that I would need it again specifically for another project.

That time is now, as many of you know, with our upcoming Choucroute Day:

http://foodsoftheworld.activeboards.net/fotws-choucroute-day-29-september-2018_topic5082.html

Anyway, the duck fat I ordered is here:

http://a.co/d/47neNEB

(Note - please click on these links in order to check out these products; doing so helps this forum pay for itself!)

Anyway, my question is this: even though it was a rather cool day, the duck fat, when it arrived, was "melted" pretty much to a liquid form. Is this normal? The duck fat I ordered above (at the top of this page) was more solid, like one would expect with bacon grease etc.

Is the difference perhaps In the "quality" of each product? I do not know.

For now, it is in the refrigerator, unopened. I'll be using it regardless, because it is all that I have; however; any insights would be helpful. I've never use duck fat, so I'm on uncharted ground, here.

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