Before my arteries do me in, I want to thank you all for recommending duck fat.

M

marilynfl

Moderator
I finally caved and bought a small 8 oz tub for $7. A duck at Publix cost $18 and I just didn't know if we would like it enough to go through the work to derive the fat. Eight ounces isn't enough to deep-fry pomme frits, but I've been making home fries with them.

Yum!

Must admit I'm not happy with that first whiff of "meaty smell" as the fat melts, but the potatoes end up so golden and crunchy that I immediately forget about that aspect until breakfast rolls around again.

I limit this particular drug to 1 TBL per batch and so far there are 4 tablespoon-sized scoops missing.

 
There are many who claim health benefits from duck fat. I'm skeptical, but at least

it is healthier when compared to other animal fats. And the southwest of France where it is the primary cooking fat shows a low incidence of heart disease.

Still, I think the "French Paradox" has more to do with portions, lifestyle and more natural foods than the chemical makeup of their cooking fats.

http://livecheapfrance.blogspot.com/2011/05/duck-fat.html

 
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