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 Post subject: Duck Fat
PostPosted: Thu Oct 24, 2013 7:54 pm 
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Joined: Wed May 09, 2012 3:59 pm
Posts: 1612
Location: Cape Town - South Africa
Here in South Africa it is a hard commodity to come by & very expensive.

Only available at "Woolworhs"

I use it extensively for frying as it gives a unique great flavor.....

Your inputs are appreciated.

Thanks.

:)



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 Post subject: Re: Duck Fat
PostPosted: Thu Oct 24, 2013 9:35 pm 
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Joined: Thu Apr 19, 2012 7:18 pm
Posts: 7173
Location: Madison Wisconsin
It's been a while but I sometimes render and collect duck fat when I do braised duck legs and I agree it's really good tasting fat.

They sell the stuff online but i've never tried it that way. http://www.dartagnan.com/Duck-Fat/PENDF ... lt,pd.html



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 Post subject: Re: Duck Fat
PostPosted: Thu Oct 24, 2013 10:53 pm 

Joined: Wed Feb 06, 2013 10:17 am
Posts: 9
Location: Australia
We are quite fortunate in Australia to have such a large variety of foods at our disposal. wholesale 1kg of fat is around $7-8AUD, supermarkets and gourmet places flog it off for $5-6AUD for 500gms.

Blew my mind using just for vegetables, especially potatoes, just nothing like it!
Also used in kitchens making the usual confits and soup flavourings (if aspiring french) although not exclusively on duck, using on lamb, rabbit, chicken, offal. whatever floats your yacht.


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 Post subject: Re: Duck Fat
PostPosted: Thu Oct 24, 2013 11:40 pm 

Joined: Fri Dec 21, 2012 11:34 pm
Posts: 155
Potato confit in duck fat, I use it instead of butter for veg on certain dishes, render fat scraps of duck breast till its a crackle and its fantastic!



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 Post subject: Re: Duck Fat
PostPosted: Fri Oct 25, 2013 2:22 am 
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Joined: Tue Oct 23, 2012 1:14 am
Posts: 518
Location: San Ramon Ca.
MadRookie wrote:Here in South Africa it is a hard commodity to come by & very expensive.

Only available at "Woolworths"

I use it extensively for frying as it gives a unique great flavor.....

Your inputs are appreciated.

Thanks.

:)


Fixed it for ya Rook!

I didn't know we had a presence in S.A.

Peter Woolworth

:lol:



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 Post subject: Re: Duck Fat
PostPosted: Fri Oct 25, 2013 4:20 am 
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Joined: Wed May 09, 2012 3:59 pm
Posts: 1612
Location: Cape Town - South Africa
Haha, thanks Peter - soz for misspelling your name.

Blame the rum for the typo....

Yeah, I'm the lost fart in deepest Africa trying to keep up with you lot.

Actually live in Cape Town.


Image



Image



Image

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 Post subject: Re: Duck Fat
PostPosted: Fri Oct 25, 2013 6:53 am 

Joined: Wed May 16, 2012 1:49 am
Posts: 257
Location: Amstelveen, The Netherlands
Duck or goose fat have become rare and expensive in Holland. Just a few gourmet shops have it. Niche market and corresponding prices. While in France it's perfectly common, especially in the Alsace and Périgord kitchen.
Save it when you prepare a magret. Great indeed for potatoes or a steak.


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 Post subject: Re: Duck Fat
PostPosted: Fri Oct 25, 2013 1:59 pm 
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Very cool pictures Rook!



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 Post subject: Re: Duck Fat
PostPosted: Fri Oct 25, 2013 2:51 pm 
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Location: USA... mostly.
ROOK <> "Input"... regarding what exactly?

If you mean ideas as to how to acquire & also, cut your food cost, I would suggest networking with local butchers & asking for as much fresh raw fat as they can generate, and render it yourself. I usually get this all free from my local guys as I buy so much product, but it should be CHEAP if they charge you. If you have any Chinese restaurants around as they usually always sell duck, you might consider asking them the same.

Another idea is dependent upon shipping costs. If it works out to be less expensive than your Woolworth connection, I just called one of my meat purveyors & a 3.5# tub costs me US$23.76. Styrofoam box w/dry ice is another US$20.

Totally different flavor, but I save all the chicken fat I generate while butchering in-house to render out the schmalz for Kosher clientele. Chicken fat is always abundant at a butcher.



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 Post subject: Re: Duck Fat
PostPosted: Fri Oct 25, 2013 8:51 pm 

Joined: Thu Sep 13, 2012 8:44 pm
Posts: 160
At the restaurant I work in we go through 2-3 cases of duck breasts a week (about 12 lbs each give or take). The breasts are trimmed of some fat and scored. I try to get my hands on this prep job when I can, then I render the trimmings, getting usually a cup or more out of a case. I stockpile this fat, and if I want some for home, I just take it. Right now I am really loving it with brussles sprouts. I trim and half the spouts, then smear the duck fat in a cold pan. I lay the sprouts cut side down into the pan, crank the heat to high, then when they just start to brown, throw the pan in a hot oven. A few minutes later, take em out, add shallots, and more duck fat (it gets sucked into the sprout in the oven), then deglaze with miso broth, shake em around for a few seconds, check salt, pepper, and good to eat. They melt. I can't understand how people just boil and eat b sprouts.


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