It’s not just a bumper sticker standing as a way of saying “F*ck That”. It’s also a delicious fat you get from slowly rendering it from duck skin.
I bought my first duck from Whole Foods Market on Thursday, cut it up on Saturday, and cooked it yesterday. Don’t worry, it was still frozen by Saturday so I wasn’t serving my family bad poultry. It was $20 for a 5 pound duck, which isn’t too bad to me. I was able to buy it and stay within my budget while also buying a free range chicken and 3 local lamb chops. My budget, by the way, is $140 per week for three people, and that includes anything at Costco. And, if you still think the cost is too high, think about the fact that you also get a carcass with which you can make duck stock and the duck fat (an expensive thing all on its own)!
I removed the excess skin that wasn’t on the breasts, legs, or thighs. I then cut it into half inch pieces, following the advice of Mark Bittman, and placed it into a saute pan on low heat. I allowed it to remain on its own at that heat for about half an hour (no, I didn’t leave the room). Then, I turned the heat up to get those skins crispy so that they could be a delicious snack. As soon as the skins were crispy I scooped them out and drained them on paper towels. I then strained the fat through a fine mesh sieve (would have liked to make it more filtered, but I didn’t have cheesecloth) into a container to cool. I then put it into the fridge where it became solid.
I’ve heard that in its solid form duck fat makes a delicious spread for toast.
So what do I do with this duck fat now that I have it?
Well, I used some of it to sear the duck meat to get the remaining skin nice and golden brown.
I then added a small amount to my sweet potato, parsnip, and carrot puree.
Now, I have a container of duck fat in my fridge.
I’ve read that it’s fantastic for frying potatoes because of its high smoke point, and that it adds delectable, rich flavor to the potatoes.
I could add it to mashed potatoes instead of butter. I could use it in pie crust. Anywhere butter can go, I can use it. Anywhere oil can go, I can use it.
What’s your favorite thing to do with duck fat? If you’ve never had any, what would you do with it if you did?
you know, I’ve never had duck before or duck fat and I didnt know you could use duck fat as a replacement for butter or oil. I grew up vegetarian so I am still new to the meats other then chicken, beef and pork :)
Sounds like a great economical find though!
Devan @ Accustomed Chaos
http://accustomedchaos.blogspot.com
aside from using it in place of olive oil, i like to mix it in w/ ground beef. confit’s are nice too, here’s one that uses maui onions> http://recipes.epicurean.com/recipe/2130/sweet-onion-confit.html
and in case ur really nerdy… look at the difference in fat saturation levels> http://greenmarketrecipes.com/poultry/health_benefits_duck_fat.htm
Hey Amanda,
This is a great post! You know I’m a big fan of cooking with “real” authentic ingredients. I don’t like to cut corners, and this is right up my alley. Lately, I feel like I keep running into people who are cooking with skim milk, fat free yogurt, Splenda, etc. Your duck fat is like a glass of fresh water! =)
Cheers, Pete
Thank you Pete! I have definitely found my way out of the low this low that world. I am in the world of real food and I am loving it.
If you all don’t know Pete here, check out his blog No Gluten No Problem and his book (which he and his wife Kelli wrote) Artisanal Gluten Free Cooking.