Sign in to follow this  
Kate File

Duck fat - when should I use it?

Recommended Posts

Well I am at day 23 and all is going well. Then I realised I have not even opened the jar of duck fat that I bought in my preparations. I have just used ghee, coconut oil and a bit of olive oil. Of course there is a bit a reluctance on my part as the idea of using duck fat is kinda gross, but that is my old school thinking. I need to get with the program on duck fat. Any suggestions?

In the frypan I fry my eggs, sausages, salmon, chicken pieces, lamb (for lamb rogan josh), prosciutto. I love to toss my carrots, parsnips and sweet potato in coconut oil and spices and roast in oven.

Share this post


Link to post
Share on other sites

Duck fat is fabulous. I love the flavor. It's stronger than chicken fat, but I think possibly using it for chicken would be a good introduction. I'd tell you to take a small taste, but it might put you off. It's delicious, but stronger than the other fats you are using. Think bacon fat/ghee, but poultry flavor. I am SO not doing a good job of explaining it.

Share this post


Link to post
Share on other sites

Oh my..at a regular supermarket? Unheard of here and only people who hunt have access to duck. Well, that's not true, I think some of the good butcher shops downtown and the farmer's markets may carry good duck worthy of the fat.

Share this post


Link to post
Share on other sites

Oh my goodness, duck fat is amazing. I love to roast chicken and veggies which I have smeared in the fat. It just gives a gorgeous crispness and lovely flavour.

I am surprised you can't get it in the US. I am also in Australia .

Share this post


Link to post
Share on other sites

That's what I do, Homer. One duck produces so much fat, it'll last you _forever_

I got a goose last Christmas from my CSA and all that fat lasted me until June or July. (btw, you haven't had eggs until you've had them fried in goose fat)

Share this post


Link to post
Share on other sites

Robin, a whole duck should get you about three or four cups of duck fat. Another option to start with would be to cook duck breast, using a baster to draw down the fat or pouring out the fat as you go - that should get you enough to cook with for a little while and won't be as much of a hit to the food budget.

Share this post


Link to post
Share on other sites

Duck fat... to be used all day every day... I sometimes will bathe in it it's so good (not really, but can you imagine how great that'd be) :)

Picking up some duck breasts this weekend and going to cook my brussels sprouts in duck fact since I can't find whole30 approved bacon, even at my local wholefoods.

Also, what is the best way to store duck fat? As inconspicuously as possible too, because if my wife finds out I'm hoarding fat and then cooking with it, she may cry (True story).

Share this post


Link to post
Share on other sites

I'll have to try this Duck Fat. I think I have seen it at my local vege store. I actually had a duck and orange sausage for dinner tonight, it was pretty scrummy!

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now

Sign in to follow this