Friday, February 25, 2011

Duck Fat

Yep - that is a big old blob of duck fat. A friend offered it to me. I think I thought I was getting a nice little carton of duck fat like I used to buy at the San Rafael Farmer's market. Nope just a 5 pound bag of fat. A little daunting. Thanks to a recommendation of a friend I rendered it by putting it in a slow cooker on low, melted it slowly and strained it twice and ended up with 2 quarts of the most beautiful, pristine duck fat.

 One of my favorites things to do with duck fat. Fingerling potatoes boiled until tender, cut in half then cooked in duck fat until they are a beautiful brown. Mmmmm.
Complete the meal with baby lamb chops rubbed with fresh rosemary, thyme, olive oil, garlic and salt; roasted Brussels sprouts drizzled with walnut oil and roasted walnuts and of course fingerling potatoes cooked in duck fat.

I keep thinking about confit. But I don't want to waste the rest on one dish. Duck fat french fries? duck fat chicken wings? fried eggs in duck fat? I am open to suggestions...

1 comment:

  1. I'd have literally no idea what to do with this! Bravo...miss you!