Our little rice cooker in a *new* red—but not for long! Shop now » details
Certain restrictions and exclusions apply. While supplies last.
🔕 🔔
Loading…

My Basket ()

All questions

What to do with duck fat?

Recently, I roasted two duck legs, a la NYT Cookbook. It produced some of the most amazing looking liquid, which i preserved by simply pouring into a glass container and freezing. Now, 3 days later, I find myself craving a delicious idea for how to use it. I find coating potatoes with it boring, and its a tad too hot for stews. Any ideas?

asked by JimHero over 4 years ago
12 answers 3840 views
0f493ab9 068f 4498 ba2c 95c992214d52  sit2
Sam1148

Sam is a trusted home cook.

added over 4 years ago

Use it with green beans or any veggies to sautee.

Here's a nice one with the small green beans. The 'haricot vert' as some call them. Blanch the beans just a couple of mins and reserve.
Put the fat in the pan with some match stick cut Prosciutto ham, and cook. Reduce heat to very low and add crushed garlic, fresh rosemary, and chopped sundried tomatoes. Let all those flavors come together on low. Don't burn the garlic! Very low flavor extracting heat.

Add the green beans and toss and warm them up.Season with salt as needed. Add some bread crumbs and parmigiano reggiano to finish. This can be served warm or room temp.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

That stuff is like liquid GOLD. Save it, get any crud out of it and freeze it in an airtight container. Then use it for just about anything. I personally think it is even better than bacon fat.

120fa86a 7a24 4cc0 8ee1 a8d1ab14c725  me in munich with fish
added over 4 years ago

As a southerner, I would have a tendency to make cornbread with it, but really anything you'd like to roast (beets, carrots, and other fairly flavorful root veggies come to mind) or sauté would be just lovely. Lucky!

8f5038ed 8aca 4d33 aef7 8a0ce63adc40  img00019 20100929 0432 1
sexyLAMBCHOPx

Chops is a trusted home cook.

added over 4 years ago

Cooks you eggs in it. As mentioned it freezed a long time well. Here's a past hotline link: http://www.food52.com/hotline...

B0e51b35 a002 4fdd adc2 f06fa947184e  baci1
HalfPint

HalfPint is a trusted home cook.

added over 4 years ago

I was once served edamame sauteed in duck fat. Swoon-worthy and just luscious (for lack of a better descriptor).

516f887e 3787 460a bf21 d20ef4195109  bigpan
added over 4 years ago

Mashed potato, and any sautéed veg.

401c5804 f611 451f a157 c693981d8eef  mad cow deux
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 4 years ago

I'm going old school here but pan sear a lobe of foie gras in duck fat. The PETA police are trying to steal this from us so act fast. And for the record foie gras is no more inhumane than killing a chicken for dinner. And I don't mind pissing them off.

Other uses, well frying potatoes. Of course you could use more duck and use the fat for rillettes.

0bc70c8a e153 4431 a735 f23fb20dda68  sarah chef
Reiney

Sarah is a trusted source on General Cooking.

added over 4 years ago

Brioche toasted in duck fat makes for one awesome crouton.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

Eggs and home-fries are a must! My favorite is pan seared scallops. Duck, chicken or turkey confit. Before refrigeration this was how food was preserved. Duck fat makes everything taste better. Don't be afraid to experiment with it.

3162c11b e070 4795 95d1 fd9492a6b582  lulusleep
added over 4 years ago

Potato loves duck fat!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 4 years ago

Pop some popcorn in it, and top with sea salt and some truffle oil. Probably the best quick appetizer out there.

609271d6 306e 4b3e 8479 9d404fb84e73  moi 1
QueenSashy

QueenSashy is a trusted home cook.

added over 4 years ago

If it is still in your freezer, you may want to try duck fat crostini. Grill some nice country bread, and while still hot scrub it with garlic and spread a little bit of duck fat. Some onion jam would not hurt either...