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 Post subject: Re: Duck Fat
PostPosted: Fri Oct 25, 2013 8:55 pm 

Joined: Thu Sep 13, 2012 8:44 pm
Posts: 160
Oh yeah, and a little duck fat roux in a roasted butternut soup to help bring it together.... Oh yeah!


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 Post subject: Re: Duck Fat
PostPosted: Fri Oct 25, 2013 9:52 pm 

Joined: Wed Feb 20, 2013 2:22 am
Posts: 814
Rook,

Being an International Man of Mystery such as I am, I have found reason to ship many things all over this blue marble. So my first question to you is, what are SA customs like?

For example, I have a fixer down in Brazil who was born in the US. As it turns out, the things he misses most about the states are peanut butter and pancake mix. (I know, don't derail this...) So I sent him 2 honking jars of Jif creamy from the local warehouse store and an oversize box of Aunt Jemima pancake mix. At first I thought he was an ingrate because I never heard back from him, but then I received a thank you e-mail - six months after I posted the package!

Would duck fat or any other consumable be held in customs due to some hygiene regulations? Would you get nailed with some sort of tariff or duty?

Cheers,

Rick


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 Post subject: Re: Duck Fat
PostPosted: Sat Oct 26, 2013 6:49 am 
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Joined: Mon Apr 23, 2012 4:45 am
Posts: 1475
When I make crispy duck I keep the fat - and there's plenty of it. Almost seems a waste to get the fat and not enjoy the duck too.

I use a cast iron pan and sear skin side down, which gives me enough fat to essentially fry the duck in it's own fat. I drain the fat and put some soy sauce on the duck. Easy recipe. Maybe a bit of hot sauce too.

Duck fat eggs is a simple way to enjoy it.

Schmaltz- haven't heard that in a while. My Grandmother used to keep it for all sorts of things.

---
Ken



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