Can duck fat be rendered and used for cooking like goose fat (or should I just throw it away?)?!


Question: Rendering...? You mean not what is left when you skim off the fat from a roast duck, but as in chopping up excess duck fat and then rendering it in the oven or in a pan? I am not sure it is worth rendering as an extra "chore", but you can certainly use the duck fat from a roast.

I used what was left in the usual way this last Christmas (we do not eat duck often).... You just need to keep it separate from other solidified fat. Chicken, beef, pork, lamb... Each has its own "dripping" bowl. The duck fat was soon used up for frying onions to start off other meals and soups, and is similar to chicken fat. It does not solidify in the same way as other animal fat or lard. It can also be fried at quite a high temperature without spoiling, but I would not recommend using it for deep frying and reuse even if you have loads.

You cannot clarify duck (or chicken) fat in the same way as other fats, therefore it is not something which should be keep for more than a few days. Cover and keep it in a cool place or the fridge. I would not keep it for longer than a week to 10 days.


Answers: Rendering...? You mean not what is left when you skim off the fat from a roast duck, but as in chopping up excess duck fat and then rendering it in the oven or in a pan? I am not sure it is worth rendering as an extra "chore", but you can certainly use the duck fat from a roast.

I used what was left in the usual way this last Christmas (we do not eat duck often).... You just need to keep it separate from other solidified fat. Chicken, beef, pork, lamb... Each has its own "dripping" bowl. The duck fat was soon used up for frying onions to start off other meals and soups, and is similar to chicken fat. It does not solidify in the same way as other animal fat or lard. It can also be fried at quite a high temperature without spoiling, but I would not recommend using it for deep frying and reuse even if you have loads.

You cannot clarify duck (or chicken) fat in the same way as other fats, therefore it is not something which should be keep for more than a few days. Cover and keep it in a cool place or the fridge. I would not keep it for longer than a week to 10 days.

You can, but its not nice. Bin it

<shiver>

Yes, try frying some potatoes in it.....mmmmmmmmmmm.

Yes it can, it is great to use when you want to impart flavour to bland meat like chicken breast.

Yes! It can and it's Delicious! We have a restaurant here called duck fat and they serve french fries fried in duck fat! VERY yummy!

http://www.duckfat.com/

yes just put the fat through a sieve to get the best of the fat and you could store it just like goose fat

It is the classic for duck confit.


Even available pre-rendered for purchase:
http://www.morethangourmet.com:3322/EXEC...

Duck fat is highly esteemed among great cooks. Many high-end grocery stores will carry it in tubs for use in cooking. Use it quickly.

One of my favorite things to make when I make duck is to make a caramelized onion tart with duck fat used to caramelize the onions. It is absolutely phenomenal.

Yes , the only application I know at the moment ( I am a culinary student) is for Duck Confit. This is a process were duck hind quarters are seasoned and allowed to rest for a couple of days, then they are slowly cooked in there own fat. This results in a tender juicy fall off the bone piece of meat. This process was developed to help preserve food, because after cooking the duck ( in the old days) the would store it in crocks then cover it completely in the fat, that would then solidify, forming a some what protective barrier. Now this is my understanding of Duck Confit so far, I am sure I have more to learn about this.

hmmmm you could use it to make gravy I suppose.....heat it in a frying pan, mix with flour, pour veggie water in, white pepper then add bisto powder mixed with a lil water. You have duck gravy!!

Not sure though if it will have yummy factor like beef or lamb!?

X

Yes. You can and should render duck fat. It is a wonderful tasting fat although it is not very healthy. Duck Confit is cooked in and stored in rendered duck fat. Try very slowly cooking whole garlic cloves in duck fat over a very low heat. No boiling, barely even a simmer. Slow and low. Cook them until the garlic cloves are very tender. Serve them warm with bread. Like roasted garlic the whole cloves can be spread on bread. Wonderful!

No, just throw it away. Unclean, and unhealthy is all I have to say.

Good luck =]]]] <3

Oh yes duck fat is great for roast potatoes as is goose fat use it.. Goose is probably better, but duck is good, too.

Frech fries cooked in duck fat are supposely amazing....

No, don't throw it away. It can be rendered just like goose fat. You can make lovely roast potatoes.

you can use manure as fertaliser but you wouldnt eat it....would you????

Eurghhh..





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