Where is everyone getting duck fat (Sandy, walk away from the monitor)?

M

marilynfl

Moderator
Multiple cooking shows are showing various "confits" or making french fries using gallons of duck fat.

I've only seen it in small 16 oz containers by D'Artagnan at the uber-expensive meat market in Longwood. No way is that enough for "fried or confit" anything. Nor can I/will I pay that price to buy multiple containers of it.

 
Marilyn, After your last thread I'm afraid to ask what you need it for.

Does the roof guy need it for waterproofing?

The only way to get it cheaply is to make your own confit, which is time consuming but quite easy.

You would buy two ducks, season and reserve the legs, then render the fat from the rest of the skin. (the breast meat is saved for another meal).

Then you simmer the legs in the rendered fat and they give off even more fat. After you've consumed the legs you'll have about a quart. Every time you make confit your store of fat grows. See the method at the end of my cassoulet recipe

From what I've read, as far as heart health goes, home-rendered duck fat is neutral.

http://eat.at/swap/forum21/5_Cassoulet

 
Well, alrighty. This sounds do-able to get enough for french fries. Here's how I cut

myself on Saturday:

I keep one of those scapers with disposable single-edge razor blades to clean the glass-top stove. I had just replaced the blade when I noticed there was a name label stuck on my corn casserole dish. Tightly gripping the dish with my left hand, I was pressing down hard with the scraper with my right hand and lifting off the label. It was coming off so cleanly that I was smiling...when suddenly, the scraper got past all the sticky glue, went skidding across the rest of the glass as smooth as ice and with the force of my RIGHT hand still pushing it, embedded itself in my left index-finger.

(ya, feel free to shiver and cringe now.)

My gasp was immediately followed by Larry's gasp as I pulled it out and blood spurted all over the wall and sink.

Here's a recap of our conversation:

L: "Marilyn! We have to get you to the ER!"
M (tightly gripping said finger to staunch the bleeding): "Didn't you tell me that Jack Bower went on to save the world after getting stabbed in the stomach? This is nothing!"
L: Marilyn! I think I can see bone!"
M: Larry, go get gauze and tape. Now!
L: You have to go the ER!
M: {hissing} I'm NOT going to the ER with a bunch of guests in the next room and a turkey in the oven. Get the gauze and tape!"


 
Once you taste the duck confit, you'll find it incredibly do-able. Imagine a delicious main course

that pays dividends in duck fat!

Husbands, they have no idea what's important, do they?

 
Mar, have you thought of making Suz's posted rec: Amazing 5 hour duck

I made this; we really enjoyed it. I ended up w/ LOADS of duck fat. I did not measure it, but it was quite a bit. I still would have some, but when we lost our power everything in the freezer was lost.

Just an idea. I purchased the duck from our asian market. It was a fun Sunday activity w/ the added benefit of all the wonderful fat!

Just an idea

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=113069

 
would just adding duck fat to oil give you the flavor you want? maybe this is a dumb question, but

I was just wondering.

 
Befriend your favorite Chinese chef. If they sell roast duck, they have tons of duck fat.

Perhaps they'd let you liberate him from some of the fat? Never hurts to ask.

Why I've gotten bolder about asking for these things?

1. My buddy who is a butcher pays $400/mo just to have his bones taken away. (Save some for me! I'll make stock!)

2. Another friend has a runaway best selling product called "Bacon Jam". It turns out, they go through 4,000 pounds of bacon a month. "What do you do with the fat?" "Throw it out." "Yikes! You should sell it?" "Who would want to buy bacon fat?" My guess...the same people who want to buy duck fat!

3. Keep in mind if you do end up buying duck fat, you can reuse it. Confit one day, french fries the next. smileys/smile.gif

 
Wouldn't the duck fat from Chinese Roast Duck be flavored with 5 spices and whatever? Of course

that might turn out a brilliant sweet potato fry . . . count me in.

 
Steve, good question, I actually had to search my posts to find which one I made. It was the

chinese version, although I DO NOT like 5 star, anise, etc. Just the basic soy, hoisin, etc. So I would have ommited them. The duck fat did not have an asian taste to it... Tasted Pure Duck. Perhaps because the fat is collected throughout the process and if I recall, the sauce is later in the process? I have not made it in quite some time. BUT, the duck and the fat were wonderful! I think I see a trip to the asian market in my near future!

 
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