what to do w/ duck fat

(short time reader, first time poster here ...)

tonight I cooked duck a la the "Good Eats" Mighty Duck recipe for my sister's birthday. Even though I slightly overcooked the breasts in the cast iron skillet after steaming for 45 mins, it was GREAT with some spinach & shallots wilted in the leftover fat in the skillet.

So, I've now got about 7 cups of duck fat from the steaming rendering for a little while longer. I plan on freezing it for later use but I'm not sure with what to use it.

Anyone have any suggestions ???

Also, for future reference, how does one know when all the water has been boiled out of the fat ?

thanks !

Fry potatoes in it.

What, you need other suggestions beyond that?

The French use duck fat and goose lard in a lot of the ways we use other fats, so any real French cookbook will provide lots of ways to use it. But potatoes could easily do the job just by themselves.

tem wrote:Also, for future reference, how does one know when all the water has been boiled out of the fat ?

Hand waving at the back of the room, "I know the answer!"

When there is water in the fat it is cloudy, the fat all by itself will be clear. I learned this years ago from making potstickers. You begin by frying the bottom, then you add water to steam the remainder. They are essentially done once the water has evaporated which you can check visually when the oil is clear.

Or you can chill the fat. Fat being lighter than water will float, then the water is easy to remove.

&&&

As for things to do with duck, well there are pomme frites or bratkartoffeln or what's good for the goose is good for the duck?

If you don't possibly have enough duck fat, then we can tell you where to get more!

So you don't think I am daffy, embedded in these threads are ideas for using duck or goose fats.

Good luck!

thanks for the quick reply. I did, in fact, put the remaining liquid (it had reduced by about half) into the fridge once my duck-addled mind realized on its own what Cathy said about it separating. Looks like I'll have 1-1.5 cups after I skim it off. As for the potatoes .... yum !

Tamales made with duck fat instead of pork lard are especially good. I recently made some that way with a filling of duck confit and pomegranite.

Just yesterday, at the Smith & Wollensky tour, Evil Ronnie talked about making matzoh balls with duck fat. I haven't been able to stop thinking about that prospect since.

I always saute my pork chops in duck fat. It adds a wonderful, subtle flavor to the pork.

I've never made schmaltz with duck fat (usually chicken or goose) and these days, I'm trying to cut my intake of pure animal fat on toast, but duck-fat schmaltz with onions sounds like a fun experiment.

Best,
Michael / EC

I'd make duck leg confit first. Some warmed and shredded duck leg on a fine green salad with some walnuts and maybe a hardboiled egg makes a pretty satisfying fast meal.

Choey wrote:I'd make duck leg confit first. Some warmed and shredded duck leg on a fine green salad with some walnuts and maybe a hardboiled egg makes a pretty satisfying fast meal.

but then I'd have to cook another duck, which would lead to more fat, and then cook another duck .... the never ending duck fat spiral of death ..

I would be very happy to relieve you of some of the duck fat at any point you wish to ecape from the duck-fat-spiral of health.
Optional remedy: duck tamales con duck fat.

edited to add "very"

Forgive my shaky response, but I'm quivering at the notion of having...

7 CUPS OF DUCK FAT!!!!!!

I know down in my neck of the woods, duck fat is often used to make a stellar roux, and consequently, a phenomenal gumbo! Or cassoulet. Or even confit. Holy Moses.

Then again, you could always send it to me.....

Sal Monilla wrote:Forgive my shaky response, but I'm quivering at the notion of having...

7 CUPS OF DUCK FAT!!!!!!

I know down in my neck of the woods, duck fat is often used to make a stellar roux, and consequently, a phenomenal gumbo! Or cassoulet. Or even confit. Holy Moses.

Then again, you could always send it to me.....

well, it wasn't 7 cups. Turned out to be a cup or so after I skimmed it off the refrigerated liquid. Sorry to burst yer bubble

Here's a link with a couple of ideas using duck fat for Bratkartoffeln and red cabbage. Just use duck fat instead of goose fat.

http://www.lthforum.com/bb/viewtopic.php?t=2103