Tag: duck fat

Duck Fat Steak Fries – There’s a New Fat in Town

You know a potato side dish is going to be good when 75% of the name refers to fat or meat. These super-crusty, oven-fried potato wedges, or “steak fries” as they call them where I’m from, are done with rendered duck fat, and while I’m a big fan of ones done with olive oil and/or butter, these really are better.


Not only does this fat help create a great texture, but it also adds a layer of richness and meatiness to the potatoes that’s nothing short of magical. Back in the day, you had to work or eat in a restaurant that served duck to enjoy this special treat, but happily, those days are over.

Thanks to evangelizing celebrity chefs and apparently smarter marketing people in the duck industry, this rendered fat is now pretty easy to find. My neighborhood Whole Foods stocks it, and I’ve seen it at many of the higher-end grocery stores.

By the way, if you’re concerned about that next cholesterol test, relax; duck fat is surprisingly healthy, and a quick Google search should explain why without me having to type any more. I hope you give these a try soon. Enjoy!


Ingredients for 4 portions:
2 large russet potatoes
2-3 tablespoons duck fat
salt and pepper to taste
pinch of cayenne
1 tbsp minced fresh thyme leaves
– 325 F. for 40 minutes
– 450 F. for about 20 minutes or until done

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Duck Rillettes – It Only Tastes Like Duck Butter with Extra Butter

Duck rillettes is one of the most amazing culinary magic tricks of all time. Even though most of the spread is made up of fairly lean duck meat, by emulsifying in a little butter, duck fat, and duck gelatin, you’ll swear the final product has the fat content of the finest foie gras torchon. By the way, I miss foie gras torchon.


The key here is to mash the large chunks of cold duck with the warm duck fat and gelatin. As the meat breaks down, the fat cools and turns the whole bowl into creamy duck spread heaven. Pack it in a crock, keep it sealed with a layer of fat, and you have an incredibly tasty snack that will last long into the winter months.

Some chefs prefer to let the duck sit overnight with the rub on, and “potpourri” in, but I skip that step, and instead let the duck cool in it’s own juices after roasting, and then sit overnight in the fridge, to continue developing flavor. Once made, it can be enjoyed right away, but if you can hold off a few days, it will really come into its own. Or eat right away, and in a few days.


I know it’s a little early for edible holiday gift ideas, but keep this one in mind. The only problem is, once you’ve given duck rillettes as a gift, you’ll never give a gift as good. Just a little heads-up. That aside, I really hope you give this preserved duck spread a try soon. Enjoy!



Ingredients for about 3 cups of Duck Rillettes:
1 whole duck (about 4 1/2 pounds)
– For spice rub:
1 1/2 tablespoons kosher salt
2 generous teaspoons fresh ground black pepper
2 teaspoons dried thyme
– For the potpourri:
12 cloves garlic
six 1/4-inch slices fresh ginger
3 bay leaves
peel from 1 orange (only orange parts)
1 generous bunch fresh thyme

Roast duck at 250 F. for about 5-6 hours, or until meat pulls away from the bones

To finish:
cold pulled duck meat
1 tablespoon Armagnac or cognac or other brandy
2 tablespoons soft unsalted butter
2-3 tablespoons warm duck fat (add as needed)
2 tablespoons warm duck stock
2 teaspoons parsley
1 teaspoons chive
1/2 teaspoon orange zest
1/2 teaspoon Dijon mustard
salt and fresh ground black pepper to taste
pinch of cayenne

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Duck Fat Roasted Brussels Sprouts – P.H.A.T. with an “F”

With all the rich and decadent football party food I’ve been
sharing lately, I’d thought I’d take a little break, and post a nice, simple
green vegetable side dish. Of
course,
these beautiful roasted Brussels sprouts were just a prop so I could demonstrate using leftover duck fat, but still.


If you watch any amount of celebrity chef TV, you’ve
undoubtedly heard them going off on the virtues of duck fat. They mostly pontificate
on its deep, palate-coating richness, which is true; but they also like to point
out the health benefits. That part is a little cloudy…you know, like saturated
fat when it cools down.

Duck fat does have much less saturated fat than butter, and
is higher in oleic acid, the stuff that makes olive oil so popular with the
healthy eating gurus, but make no mistake, this is still an animal fat, and
should be used in moderation. The good news: “in moderation” totally works!

A few tablespoons and a very hot oven is all you need to
turn some sleepy vegetables into something much more special. As I mention in
the video, bacon grease will make a fine (and even more flavorful) substitute,
but if you do cook duck, saving the leftover fat is nothing short of mandatory.
I hope you give this technique a try soon. Enjoy!


Ingredients:
Brussels sprouts (about 4-6 per person)
salt, pepper, cayenne to taste
enough melted duck fat to coat vegetables generously (about
2-3 tablespoons per pound of sprouts)
fresh squeezed lemon to finish
*Roast at 450 degrees F. until tender but still a little
firm, about 15-20 minutes

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