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Duck

I rendered a small amount of duck fat and made cracklings yesterday. A good percentage of the raw material was duck meat, which I separated from the skin before rendering. So now I have about 4+ ounces of raw duck meat in a container in the fridge and maybe half a cup of the cooked and strained duck fat. It's probably just enough meat to season with herbs, then sauté in either oil or the duck fat to further flavor the stuffing, or else to simmer in duck fat, "quick rillette-style" just to use on toast for a small family meal later. Does anyone have suggestions for what to do with it? Will it get "lost" in the stuffing? I don't want to waste it. There's not a lot of fat attached...

Lisanne is a trusted home cook.

asked 9 months ago

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8 answers 658 views
Lindsay-Jean Hard
Lindsay-Jean Hard

Community Editor at Food52

added 9 months ago

Hi Lisanne - here's a previous thread on duck fat that you might want to scroll through for ideas: https://food52.com/hotline... and one of my coworkers sees this farm at the farmers market and passed on their website with recipes: http://www.mapleleaffarms...

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creamtea
creamtea

Lisanne is a trusted home cook.

added 9 months ago

Hi Lindsay-Jean!
I guess I wasn't clear: it's actually the small amount of raw meat that I'm not sure what to do with now.

Lindsay-Jean Hard
Lindsay-Jean Hard

Community Editor at Food52

added 9 months ago

Ah, gotcha. I know duck is very flavorful, but I would worry that it would get lost in the stuffing and would lean towards your idea to have it on toast for a small family meal later.

Nancy
Nancy

Nancy is a trusted home cook.

added 9 months ago

Not sure what you're worried about losing in the stuffing. All 3 items (the cracklings, raw duck meat & duck fat) will enhance your stuffing.
On the otherhand, if you like the flavors, keep them for a "cook's portion" snack...e.g. omelette or crepes with duck-meat filling, potatoes roasted with duck fat, a glass of red wine on the side, as you continue to make Thanksgiving magic.

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creamtea
creamtea

Lisanne is a trusted home cook.

added 9 months ago

Nancy, you made me laugh! I needed a reminder that this whole process can be pleasurable for the cook as well as the guests! (breathes)

cory crain
added 9 months ago

Not a bad problem to have! I'd simmer in the duck fat & do a quick rillette, then smear on some crostini for a little appetizer.

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cratecooking
cratecooking

Susan is a Recipe Tester for Food52

added 9 months ago

Yes, I think it would get lost in the stuffing. 4 ounces is a small amount. I would sear it to medium-rare, thinly slice it, and maybe serve on some crostini? It would be delicious with a little cranberry sauce, or maybe a small version of this recipe https://food52.com/recipes...

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amysarah
amysarah

amysarah is a trusted home cook.

added 9 months ago

You could do a version of this Venetian tagliatelle with duck confit (simmer the meat in the fat) for maybe 2 people, or 4 as a first course: http://www.simplyrecipes... You could also mix it with porcini mushrooms for a killer ravioli filling.

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