Help needed for salvaging duck fat. I know, I know.... Am cooking a duck now and

F

florisandy

Well-known member
just put the 5.5 lb. ducky in the oven at 7:14 tonight. It should take about 2.5 hours. Dad has been in bed from about 2:00 until 7:00 so I didn't want to disturb him and thought if he feels better, we'll just have a late dinner. He's not up to dinner so I just thought I'd carry on cooking the duck as it's been thawing in fridge for two days. I can make the sauce and sides for tomorrow. Recipe is at link.

I chopped up a big white onion and carrot and crushed the garlic in my garlic press and placed on bottom of roasting pan as directions called for. After browning the duck on both sides (mainly the breast), I poured the juices over the veggies (my idea).

My question is, after my duck is done, what is the best way and procedure to salvage the duck fat with those broken-down veggies in there? I've never saved duck fat before but would like to now.

Thanks!

http://www.theworldwidegourmet.com/recipes/duck-red-butter/

 
I don't think you can really successfully do it- but here is an idea

Strain out the veggies. Let the fat/juices set up in the fridge overnight separately from the duck. The coagulated fat will be the duck fat and if you can remove it from the veggie juices at least you would have ALMOST perfect duck fat.

 
I wonder if adding additional water to it before it cooled might help

'purify' the fat and help get any fine solids out. It's just a thought - I've never tried it nor do I know if it will work but don't think it would hurt the fat.

 
Now that looks like a great idea Cathy, thanks very much! I'll report tomorrow night

with how the duck turns out as well as the congealed fat.

 
Missy, I just added an 8 oz. bottle of purified water to the roasting pan as recipe directed so

perhaps that might help it along. Just did so a couple of minutes ago. I'll heed your advice to add additional water if need be.

Thanks Missy!

 
I should have added - then proceed like CathyZ recommended

I didn't know how thin your base was and sometimes when roasting with vegetables it's not very thin so thinning it down will help pull the heavier solids away from the fat that floats to the top.

We have strained fat through 'coffee' filters at school before when out of oil filters. It's slow and helps if the fat is pretty hot so that its thin. And I have also done it through cheese cloth. Strain it several times.

It's still going to have some flavors from the roasting vegetables and probably a little more since you probably cooked the duck at a higher temp than you would normally use to render duck fat but it's still going to be better than the best store bought fat to use for duck confit or pomme frites.

 
Oooh, this sounds promising Missy however, I done did it as

follows:

First off, I'm disappointed that the duck was done before the allotted time - oh, did I mention, I HATE Dad's electric oven! I have to wait for a long period of time and adjust to get the temp right, then, it has a mind of it's own! The temp was 425 when I took it out and sadly, a bit overdone but tasty.

https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/Sandy_in_Philly/IMG_0501.jpg

 
Lol - do your family members think (like mine do) that we are a little

unusual to take pictures of our food? No one else except a foodie would understand, would they...

So tired I can't sleep, so am checking what's new on the computer!

 
Well I finally put a notebook on the kitchen counter with threats if it gets moved

this allows me to make notes as I concoct. My only problem is having a camera ready at all times. I need a camera specifically for the kitchen - ha!

 
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