Use of duck fat at the time of cooking?
When I broil breast of duck, I get a significant amount of fat that pools below the duck breast.
What can I add to the dish that will soak up that duck fat and benefit from it?
The only thing I have thought of so far would be to make a pastry. So the idea is that I would make a flat of pastry dough and place it beneath the duck while it is cooking. Then, when both are cooked and the pastry has absorbed the fat, I take the duck out, peel off the skin and discard it, then I put the duck breast back in the pastry, slice it, and serve it.
Best Answer
I think the usual use for drippings is incorporating the fat into a gravy or pan sauce. A bit of flour, a bit of water, salt and whatever seasonings. I don't recall if it is common for duck specifically, but I see no reason it an't work.
As for your pastry idea, I don't think it usually works that way, the physical disturbance of the dripping and the uneven distribution might make the pastry texture not come out quite so well. (I assume there's a reason pastry isn't commonly used to catch drippings).
If you still want to try something similar, you might be interested in yorkshire pudding - which was historically used to catch and use the drippings from a roast or similar, and being intended for this purpose it will probably work better than a random pastry recipe.
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Quick Answer about "Use of duck fat at the time of cooking?"
Duck fat enhances the earthy potato flavor and imparts a golden crust. Use duck fat for potato galette, roasted potatoes, pommes Anna, hash browns, croquetas, sautéed fingerlings, mashed potatoes, and just about any other spud application.Why is duck fat good for cooking?
Because of its high proportion of monounsaturated and saturated fats, duck fat remains stable during cooking. Not only does this preserve the delicious flavor of the fat, it also reduces the risk of creating lipid oxidation products (LOPs). These harmful compounds can form when certain fats are exposed to high heat.Can you reuse duck fat after frying?
It's absolutely possible to re-use it, although you will want to keep an eye on how salty it gets as you use it for successive batches. It will also, like any fat, degrade as you repeatedly heat it up, so you can't keep it forever.How many times can you reuse duck fat for frying?
You should be able to reuse duck fat at least three times for confit before it gets too salty from the duck leg cure and needs to be tossed. Clearly label what number use you're on when you store it and give it a taste before cooking just to make sure it's not overly salty.Can I use duck fat instead of butter?
As a general rule of thumb, for recipes using butter, simply replace half the amount with duck fat. For recipes that call for lard, simple replace the lard for an equal amount of duck fat.Gascony - Cooking with Duck Fat tastes better | What's cookin'
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Answer 2
Roasting, or rather deep frying in that case, some already cooked potatoes(boiled or steamed) seems like a good common use of that duck fat to me.
I would keep it anyway, and use it as a replacement for any fat you may use in your cooking like oil or butter. It'll be great for roast vegs, either pan or oven. Just make sure you cool it down fast to avoid the "danger zone" between 3 and 60 degrees Celsius, and keep refrigerated.
Answer 3
As already mentioned, roast potatoes would be an excellent choice.
Another option is to drain off the fat and keep it for fried eggs. Eggs fried in duck or goose fat are wonderful.
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