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Old 30.04.2011, 18:30
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Duck fat

I bought some duck fat in Normandy. I think that I have heard that it is good to cook vegetables using this. Can anyone give me ideas (seriously on what to do with this)?
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Old 30.04.2011, 18:32
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Re: Duck fat

Depending on how much you have. If a lot, confit de canard. If a little just roast some potatoes with it or do sauted potatoes with it. You can add some rosemary to the potatoes if you like. Use google for the methodologies for these things.
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Old 30.04.2011, 18:50
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Re: Duck fat

I love doing roast potatoes with duckfat. I usually melt a spoonful in a small container or pot (depending on microwave or stove method) and pouring it over the potatoes in their roasting tin, making sure to toss them around to make sure potatoes are coated.

Enjoy!
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Old 30.04.2011, 19:04
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Re: Duck fat

I have only heard about potatoes. Skin on or off? Other veggies?
Thanks to all.
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Old 30.04.2011, 19:04
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Re: Duck fat

You can fry french-fries in it as well, and then store it in your freezer, it can be reused many times, and if you make confit, the supply never diminishes!

Tom
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Old 30.04.2011, 20:32
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Re: Duck fat

Most delicious way of frying - but one of the most unhealthiest, unfortunately. Best for treats, than for every day use.

[BTW - I think you may have accidentally committed a Spoonerism with your thread title.]
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Old 30.04.2011, 21:39
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Re: Duck fat

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I love doing roast potatoes with duckfat. I usually melt a spoonful in a small container or pot (depending on microwave or stove method) and pouring it over the potatoes in their roasting tin, making sure to toss them around to make sure potatoes are coated.
I do the same, and strain the used duck fat back into the jar.
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Old 30.04.2011, 22:16
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Re: Duck fat

Yum! When will the roasties be ready???...Im there!!!!
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Old 01.05.2011, 08:39
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Re: Duck fat

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I bought some duck fat in Normandy. I think that I have heard that it is good to cook vegetables using this. Can anyone give me ideas (seriously on what to do with this)?
Duck fat and more so goose fat is good for roast potatoes to give them a good finish with the right crispiness and colour. It is best not to use them for smaller-piece vegetables as it is very high in calories and cholesterol. Next time you roast duck or goose then save some of the fat because there will be plenty spare.
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