Uses for duck fat [General]
2008 Nov 22
Poach things in it on ultra lot heat ie: a few bubbles popping up now and again.. Some things I like, Duck legs, goose legs, whole rabbits, beets, cabbage, salmon, potatoes, root veg, pork belly, I can go on and on....
Use it for duck or rabbit riettes.
Use it for making croutons.
Use it for making dough, bread, etc..
Just use it!! :)
Use it for duck or rabbit riettes.
Use it for making croutons.
Use it for making dough, bread, etc..
Just use it!! :)
2008 Nov 23
Thanks everyone. I know about confit but have never made or tasted it. I'd like to sample some. Perhaps this is a good excuse.
Da Butcher, I'm not sure I have enough to submerse a rabbit in, but I am a fan of rabbit meat and I can certainly make that work! I'm thinking a meal leading into Christmas with my dad (who used to raise rabbits for food and shows)
Tourtiere pastry, more goodness. I've never made it, always bought from small speciality places. Will do though, hearty, tastey.
Da Butcher, I'm not sure I have enough to submerse a rabbit in, but I am a fan of rabbit meat and I can certainly make that work! I'm thinking a meal leading into Christmas with my dad (who used to raise rabbits for food and shows)
Tourtiere pastry, more goodness. I've never made it, always bought from small speciality places. Will do though, hearty, tastey.
2008 Nov 24
You can make up volume with typical pork lard. I do this when making confit pork belly, duck legs/livers etc. as duck fat is hard to get and expensive in vast quantities. I usually mix about half and half.
At Au Pied du Cochon they do lamb shanks confited in duck fat, very luxurious but if you have lots why not give it a shot ;)
I also know people who spread duck fat on bread! I use it to thicken soups/stews (mixed with flour like a beurre manie), roasted potatoes, added to pates for extra moisture (aka fat), rilletes, etc.
You can strain and save fat used to poach things when you are doing confit techniques. Eventually however it will get too salty and need to be thrown away but this takes time.
At Au Pied du Cochon they do lamb shanks confited in duck fat, very luxurious but if you have lots why not give it a shot ;)
I also know people who spread duck fat on bread! I use it to thicken soups/stews (mixed with flour like a beurre manie), roasted potatoes, added to pates for extra moisture (aka fat), rilletes, etc.
You can strain and save fat used to poach things when you are doing confit techniques. Eventually however it will get too salty and need to be thrown away but this takes time.
2008 Nov 24
Tracinho - This seems as good a place as any to ask this: when a recipe (such as rillettes) calls for pork fat, do you just go out and buy a tub of lard and use that? I remember the one time I tried to make rillettes from the Les Halles cookbook I failed miserably because I didn't put enough fat in it, and I don't want to make the same mistake again!
2008 Nov 24
Just made pork rillettes last night actually!
I put a pork shoulder in the pressure cooker for about 1h45min (i know I cheated). At that point all the fat had rendered out. I pour off all the liquid, let the fat separate to the top and use that to seal the top of the ramekins that are filled with the shredded pork (which was quite lean and tender at that point). Once cooled they look like candles until you dig in.
I was prepared to add lard or duck fat to the rendered fat if necc., but it was a fatty cut and I made sure that all the fat had rendered before I took it off the heat, so there was more than enough fat for my purposes.
Long story short, if you wanted to supplement fat in some dishes (esp. rillettes, pates) I see no reason why you couldn't do it with typical 100% lard from baking section. I have done it many times. However, in making sausages you need solidified chunks of fat that will maintain shape after grinding...adding lard wouldn't work so great I would imagine.
I put a pork shoulder in the pressure cooker for about 1h45min (i know I cheated). At that point all the fat had rendered out. I pour off all the liquid, let the fat separate to the top and use that to seal the top of the ramekins that are filled with the shredded pork (which was quite lean and tender at that point). Once cooled they look like candles until you dig in.
I was prepared to add lard or duck fat to the rendered fat if necc., but it was a fatty cut and I made sure that all the fat had rendered before I took it off the heat, so there was more than enough fat for my purposes.
Long story short, if you wanted to supplement fat in some dishes (esp. rillettes, pates) I see no reason why you couldn't do it with typical 100% lard from baking section. I have done it many times. However, in making sausages you need solidified chunks of fat that will maintain shape after grinding...adding lard wouldn't work so great I would imagine.
Peter
As it is, I use it for frying potatoes and other vegetables. Not really much else...
Suggestions?