Duck Fat!

Duck Fat! Duck fat? Really?!

Yeah, really. Now, I know what a lot of folks are thinking, so let’s get to the root first and foremost. “Duck fat (Or butter, or Lard, etc), isn’t good for you at all.” You’ve all heard this, right? The answer is more than a post unto itself, more like a book; thankfully, somebody already wrote it: Go find Gary Taubes’ ‘Good Calories, Bad Calories’ and read it. Check that out if you doubt me. Fact is, the whole saturated fat thing is likely the most pervasive nutritional myth there is. My summary is as follows – our fore bearers, and a lot of the world right now, still eat natural fats regularly and they ain’t dying in droves. As Kid Rock said, “All things in moderation, including moderation.”

So, back to duck fat – if you hunt ‘me, you got it, just like you got lard if you eat bacon. Don’t ignore either one, use them, enjoy them, revel in all that is real natural fat! There is literally nothing else out there that will impart such a gorgeous golden color and sumptuous taste.

Consider this;

Use duck fat like any other cooking fat; sauté anything and you’ll get the idea right away.

Potatoes fried in it are unbelievable; once you’ve tried it, you’ll know why…

Sub a couple tablespoons of duck fat for your regularly chosen one in a pie crust, especially for savory things like quiche.

Next time you roast a chicken, rub the skin with duck fat instead of butter; you can thank me later…

Duck fat will keep for a long, long time in the refrigerator, but you can also freeze it.

If you don’t hunt ducks and want in on this, just google duck fat; you’ll find plenty of sources to buy it, some probably right in your own town or nearby. It’ll keep just fine in the fridge, and it freezes well to boot. It’s another great candidate to freeze in a nice cube tray; just pop one out when you need that special touch and viola, you’re good to go!

Vas-y!

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