Thursday, January 19, 2006

Il faut cultiver &c.

It's not you, it's my garden. So much more interesting than teh internets these days. Sorry. Here's the question:

Got a quart or so of duck fat left over from holiday festivities. What do I do with it?

Aside, of course from Freddie's Potatoes (another old book you should buy). Also, there's the famous duck fat toast trick. But that's a lot of duck fat people. Help me out.

Linkdump: too many cookbooks; Derrick on foie gras; Trevor Corson on lobster; Nina Plank on "organic"; Michael Miller on listeria; USDA on its own incompetence (fake stockyard inspections this time [OIG .pdf report]); Finger lady gets the finger (and 9 years of hard time).

8 Comments:

Blogger Derrick said...

You can guess my suggestion: Duck confit.

Of course I just keep a tub around for general usage; I use in place of butter, often (for savory purposes, anyway).

Thu Jan 19, 02:45:00 AM GMT  
Blogger sac said...

Easy. Make duck molds in festive shapes.

Thu Jan 19, 04:24:00 PM GMT  
Anonymous DoubleMan said...

Make soap.

Thu Jan 19, 04:56:00 PM GMT  
Blogger connie said...

I love duck fat! I keep a tub around too.

Like Derrick said, there's always duck confit, plus Zuni Cafe's book has directions for gesiurs confit (with gizzards and liver). I've made variations on frisee lardons, using the duck fat in the vinaigrette and to fry the gesiurs. I've also used it in a warm spinich salad.

It's great for sautes, especially lentils, chard/kale, potatoes and eggs. I've also used it, mixed with butter, for pommes anna. If I'm feeling sybaritic, I spread it on toast, sprinkle some fleur de sel and top it off with foie gras pate and a few drops of aceto balsamico tradizionale. And believe it or not, (strained through cheesecloth, of course) it can stand in for leaf lard to make a pretty flaky pie crust. Use half butter and half duck fat, though.

Thu Jan 19, 07:35:00 PM GMT  
Blogger mmw said...

The fat came from confit, so using it to make more seems somehow treyf. Vinaigrette is good though, thanks Connie.

Note: I also have a jar of Taylor's pork confit and 1 1/2 lbs. of salt pork in the fridge. So I'm doing pretty good on the animal fats.

Thu Jan 19, 11:37:00 PM GMT  
Anonymous tastingmenu said...

My guess is that the original duck confit was already treyf. Can it be double treyf? Does the second cancel the first?

I say duck schnitzel. pound out some duck breast real thin. Bread it with egg and bread crumbs. And then fry it in the duck fat.

Also maybe make some grieven (sp?).

Fri Jan 20, 02:08:00 AM GMT  
Blogger alizinha said...

having just read through all of these comments, I now realize that my own cooking is way too healthy.

Sat Jan 21, 04:59:00 AM GMT  
Anonymous Debra said...

I use my duck fat collection for making non-conventional but very light and delicious rotis, naan or chapati-like breads. You can also experiment with substituting duck fat (or goose fat) for butter in brioche dough or challah if you're not kosher. I am obviously not kosher.

Use duck fat whenever you would use clarified butter in a (savoury) pie crust recipe. That said, my fat collection grows rather than shrinks. It's the Gramma in me that makes me save it.

That said, you could also use it to build a shrine to your own Grams, or use the tupperware filled with duck fat to be a trigger to remember your her, like I do.

Sat Feb 04, 10:22:00 AM GMT  

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