Luke91 Posted September 17, 2012 Share Posted September 17, 2012 Hi Kate - yucca is like our kumera. Link to comment Share on other sites More sharing options...
Susan W Posted September 17, 2012 Share Posted September 17, 2012 Hrm, has anyone tried this one from Amazon? http://www.amazon.co...ywords=duck+fat I tried another one and it had Lecithin and Soybeans in it. No clue why I didn't see that when I ordered it. The one you posted looks very clean and it's in my cart. Link to comment Share on other sites More sharing options...
homerfrizzell Posted September 17, 2012 Share Posted September 17, 2012 It's a tuber. I had misspelled it: yuca aka cassava. Kumera looks more like a sweet potato which will probably be sweeter/softer but will make delicious fries. Link to comment Share on other sites More sharing options...
Derval Posted September 17, 2012 Share Posted September 17, 2012 It's a tuber. I had misspelled it: yuca aka cassava. Kumera looks more like a sweet potato which will probably be sweeter/softer but will make delicious fries. Ah I'm always hearing kumera in masterchef australia (just started here - no spoliers!) and wondered exactly what it was. Link to comment Share on other sites More sharing options...
doni Posted September 17, 2012 Share Posted September 17, 2012 I saw it at Williams Sonoma this weekend if anyone has one close by. Must be seasonal. It's the same as the one on Amazon and compliant. I was put off a bit by it but after reading all the posts I might just have to get a jar while I can for safe keeping! Link to comment Share on other sites More sharing options...
Susan W Posted September 17, 2012 Share Posted September 17, 2012 I saw it at Williams Sonoma this weekend if anyone has one close by. Must be seasonal. It's the same as the one on Amazon and compliant. I was put off a bit by it but after reading all the posts I might just have to get a jar while I can for safe keeping! Ooo...I'll stop by there and compare the price before I order it. Link to comment Share on other sites More sharing options...
homerfrizzell Posted September 17, 2012 Share Posted September 17, 2012 If you get a big tub you can separate some out and keep the rest in the freezer. Link to comment Share on other sites More sharing options...
HealingWithin Posted September 18, 2012 Share Posted September 18, 2012 My local Whole Foods has duck fat in the frozen meat section. I haven't tried it yet but this post is inspiring me to give it a try! Link to comment Share on other sites More sharing options...
Susan W Posted September 18, 2012 Share Posted September 18, 2012 My local Whole Foods has duck fat in the frozen meat section. I haven't tried it yet but this post is inspiring me to give it a try! I never thought to look in the freezer. Great idea. Link to comment Share on other sites More sharing options...
Robin Strathdee Posted September 18, 2012 Share Posted September 18, 2012 Ok friends! My local shop gave me 15% off my duck (I'm one of their best customers, lol, so I get perks). Now, how the heck to I render that fat?! Link to comment Share on other sites More sharing options...
Susan W Posted September 18, 2012 Share Posted September 18, 2012 Ok friends! My local shop gave me 15% off my duck (I'm one of their best customers, lol, so I get perks). Now, how the heck to I render that fat?! Oh you lucky duck. You just put it in a pan on low to med/low heat and watch it melt. Is it attached to skin? If it is, you will end up with the crispiest most wonderful skin in the world!! If it is attached to skin, kinda keep your eye on it so the skin doesn't burn because that will ruin the flavor of it. ETA: Here's a link that shows you how to do it using water. I remember my friends mom always used this method to make schmaltz (rendered chicken fat). http://www.sugarlaws.com/how-to-render-duck-fat Link to comment Share on other sites More sharing options...
homerfrizzell Posted September 18, 2012 Share Posted September 18, 2012 I agree. Low and slow is the way to go. Either in the oven or slow cooker - the gelatin will be an added bonus. Link to comment Share on other sites More sharing options...
Robin Strathdee Posted September 19, 2012 Share Posted September 19, 2012 Thanks! I'm so excited for this! Link to comment Share on other sites More sharing options...
Quiche4u Posted September 19, 2012 Share Posted September 19, 2012 I was able to buy 3 containers of duck fat at my local market called "The Fresh Market" it was where the dairy case is with the butter. As for cooking and rendering the duck yourself, low and slow is te only and best way to go!!!!!! :-) Link to comment Share on other sites More sharing options...
Renee Lee Posted September 20, 2012 Share Posted September 20, 2012 Robin, are you cooking on gas or electric? It's MUCH easier to control the temp of the fat with gas. I have electric right now, so it requires a little more attention than if I could leave the gas flame barely on and come back every now and then to stir. Don't just plop all the fat in the pan as is, or it will probably take FOREVER to render down. chopping it into smaller bits helps. Link to comment Share on other sites More sharing options...
Robin Strathdee Posted September 20, 2012 Share Posted September 20, 2012 Renee, electric. Blargh. Link to comment Share on other sites More sharing options...
Ayla2010 Posted October 2, 2012 Share Posted October 2, 2012 Looks like both of us are in Australia so probably not much help to you. I can get it from my local supermarket chain. Or save the duck fat after I've cooked duck. Hi there, is this the stuff you can buy near the duck in Coles? What is the brand? thanks Link to comment Share on other sites More sharing options...
homerfrizzell Posted October 2, 2012 Share Posted October 2, 2012 Robin, how'd it go? Are you frying up things left and right in duck fat now? Link to comment Share on other sites More sharing options...
Robin Strathdee Posted October 2, 2012 Share Posted October 2, 2012 Homer- I just did it Sunday, and Im not sure if I did it right, but I got about 10 oz! I roasted the duck in the oven for a couple hours, scored the skin, flipped it, roasted it some more. Then, when we carved it, we pulled all the skin off and added everything to a large pot to render down further. I basted our eggplant in it for lunch with the duck, but I'm waiting to roast some veg in it this week! Link to comment Share on other sites More sharing options...
homerfrizzell Posted October 2, 2012 Share Posted October 2, 2012 That's 10 ounces of goodness. That's how I would have done it - I don't go in for cutting the duck all up first because I like whole roasted duck. Good luck with the roasting! Link to comment Share on other sites More sharing options...
Renee Lee Posted October 2, 2012 Share Posted October 2, 2012 Perfect, Robin! How delicious is it?! Link to comment Share on other sites More sharing options...
Robin Strathdee Posted October 2, 2012 Share Posted October 2, 2012 It was great on the eggplant, but really subtle. Then again, anything with eggplant is subtle ;0) Excited to roast some brussels in it this week! Link to comment Share on other sites More sharing options...
Quiche4u Posted October 2, 2012 Share Posted October 2, 2012 OMG!!!! You are KILling ME....... Robin, just mentioning brussels makes me want to go do a batch myself.........liquid gold of deliciousness. YUM SCRUM!!!! Link to comment Share on other sites More sharing options...
Robin Strathdee Posted October 3, 2012 Share Posted October 3, 2012 Yes! Also asparagus, but its really expensive right now :0( In other news, people think I'm weird bc I crave fat drenched green veg. Link to comment Share on other sites More sharing options...
Susan W Posted October 3, 2012 Share Posted October 3, 2012 Yes! Also asparagus, but its really expensive right now :0( In other news, people think I'm weird bc I crave fat drenched green veg. LOL..I just walked up to New Seasons and picked up my duck fat and pork belly from Kookoolan farms (bought it at the farmer's market, but they didn't have it then and there) and duck fat is simmering and I'm staring at the pork belly. It's pastured pork, so I'm trying to figure out how to save every last drip of fat from it. My 27 yo daughter is rolling her eyes..gently..she can't wait to eat the pork belly. Link to comment Share on other sites More sharing options...
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