What's good with Duck Fat?

14 years ago

Finally - we have a gourmet butcher in town (actually, any kind of butcher); exhorbitantly expensive but a great place to buy 'special occasion' stuff. They sell fresh duck fat & of course I had to buy some since I've only seen it sold online. The clerk told me the price per lb & without blinking, I said I'd take a lb, without considering how much volume that is & when he gave it to me, I was too embarassed to make him take half of it back. So what can I cook with it besides french fries & roasted potatoes? The clerk told me it would last in the refrigerator a VERY long time but I need to cook more than the occasional french fry to use it up in my life time, LOL. Any suggestions?

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Comments (12)

lindac
14 years ago
First of all....freeze some....there is just so much duck fat I can even think about, although I have never had any but what came out of the duck!
Don't think I have ever, that I know of, had anything but potatoes one way or another.
Linda C
gardenguru1950
14 years ago
Popcorn
Almost any vegetable sauteed in it
Mashed potatoes with 1/2 duck fat, 1/2 butter
Roasted pork loin seared in duck fat
It freezes (small chunks in separate bags)
Hash browns, potato latkes
Thinly-sliced turnips
Basting a roasted chicken or turkey
Salmon poached in duck fat!
Caramelized onions
Cassoulets

Joe
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foodonastump
14 years ago
Chard!
antiquesilver
Original Author
14 years ago
Thanks, guys, I knew I could count on you for ideas. I'm also thinking of giving some as small presents to a few of my foodie friends. Now that I can buy it locally, I don't have to treat it as a rarity.
ruthanna_gw
14 years ago
Great northern beans par-cooked and then baked with melted duck fat, leeks, chopped carrots, turnips, white wine and herbs. I have made it with goose fat rather than duck fat but the taste would probably be similar.
antiquesilver
Original Author
14 years ago
Ruthanna, that sounds good - & I'm not even a big fan of beans! I'm making a list of everyone's suggestions & this will definitely be on it.
Cloud Swift
14 years ago
I would think that you could also use it many places where chicken fat is called for.
minette99
14 years ago
Confit de canard! (Preserved duck legs) OMG -- awesome -- I make it frequently and love it. Actually, you can make a batch of legs and store it for a long time and pull out a leg or two when you want it, sear it up and serve over salad greens and a little goat cheese -- marvelous and quick. But you need to be able get duck legs, which I easily get from my butcher.

(You will see this on many menus in bistros and cafes in Paris, where I first had it. Came home and HAD to make it and have been so ever since.)
antiquesilver
Original Author
14 years ago
Minette, the butcher who had the fat also had duck breasts & legs; I have a feeling she'll be getting a larger-than-expected percentage of my grocery budget from now on, LOL. Up until a few years ago, I never heard of using duck fat for anything but confit, although I've never tried it so maybe now is a good time. The butcher was written up a couple of months ago in F&W or Gourmet; I hope she makes it in this economy.
arley_gw
14 years ago
I once made a duck and andouille sausage gumbo. Used some of the duck fat to make the roux. Fantastic.
minette99
14 years ago
Antiquesilver -- Glad you found a butcher with duck parts!

I make a batch of either 4 or 6 legs (confit) once a month or so and then I can make a quick easy and very good meal so fast... delish! I've kept duck fat in my spare fridge for months and months... and confit keeps forever because of the duck fat. Once in a while I make a duck breast, first seared then finished off in the oven but it's always a little tricky for me.
I've tried frying potatoes in duck fat but either I'm doing it wrong or I just don't like them -- yet I LOVE them in France!
antiquesilver
Original Author
14 years ago
Arley, the duck gumbo sounds delish & will be added to my repetoire(sp?).

Minette, I cooked duck breast the other night according to the directions in the June issue of Bon Appetit & it was better than I've ever had in a restaurant. Pound flat to 1/2" thick. Score the skin side into the fat in a 3/4" diamond pattern & saute skin side down in a little butter in a med-hot pan for 5-6 minutes. Reduce heat to medium & saute other side for 5-8 minutes. Remove from heat, tent with foil, & let rest for 10 minutes to absorb juices. Slice & serve on a warmed plate. It was so good, I felt guilty having it when DH wasn't home, LOL!