Paleo Diet and Paleolithic Diet Questions & Answers

Question

2

What do YOU use duck fat for?

(besides delicious Paleo=friendly sweet potato fries!)

flag	asked Dec 15 2011 at 6:45 Futureboy 6,307●11●44

1

Only WISH I had duck fat. Yum. – henny Dec 15 2011 at 16:10

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where do you get duck fat? Do you buy it or render your own? – Lady_Arwen Dec 15 2011 at 21:52

Render. The fatter the duck the more you get. The last five pound bird made about 1-1/2 cups of clear oil, which cooled to a soft fat in the fridge. I only roast carcass, skin and fatty scraps - the legs and breasts I cook separately. – thhq Dec 15 2011 at 23:45

I would render fat if I could find good ducks...but I can buy a pint of pre-rendered fat from the Meat Hook in Brooklyn, and I trust them and their sources. That place is Paleo heaven! Makes me wish I was rich though. – Futureboy Dec 16 2011 at 3:00

The best place to buy pure rendered duck fat is www.farmfreshduck.com and they include free shipping. The fat comes from their USDA certified All-Natural Pekin Ducks in Pennsylvania and they are actually the source for supply to many of the fancy gourmet labels. – DuckChef Apr 12 2012 at 8:01

AndyM · Answer 1 · 2011-12-15 09:50:43Z UTC

6

I'm not sure I can say here...

answered Dec 15 2011 at 9:50

AndyM
1

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You've said enough. Mum's the word. – thhq Dec 15 2011 at 13:05

Rhubarb · Answer 2 · 2011-12-15 07:01:38Z UTC

5

Confit ala Anything!

answered Dec 15 2011 at 7:01

Rhubarb
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andrew · Answer 3 · 2011-12-15 07:52:04Z UTC

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Roast potatoes are delicious made using duck fat. Also excellent to fry any veg in. Use as you would do bacon fat, or pork fat etc.

answered Dec 15 2011 at 7:52

andrew
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Gary · Answer 4 · 2011-12-15 08:33:18Z UTC

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Frying everything

answered Dec 15 2011 at 8:33

Gary
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thhq · Answer 5 · 2011-12-15 13:04:09Z UTC

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-Pan frying duck breast side-by-side with potato chunks. I preboil the potatoes so that frying is just for browning. Sweet potatoes work just as well.

-Frying clams.

Sadly I'm all out until I roast a duck again.

answered Dec 15 2011 at 13:04

thhq
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	Just got a load of duck fat - friends came back from France and yesterday they gave me 4x large tins of Confit de Canard. Love the duck, but enjoy the fat almost as much!! – andrew Dec 15 2011 at 14:05
	I've done that, and those cans are a real load to haul. Nice friends to have. I would use a little of the fat to fry the confit and some potatoes forestiere, and pack the rest in jars to freeze. – thhq Dec 15 2011 at 14:30

paleoz · Answer 6 · 2011-12-15 19:14:07Z UTC

The best stand-in for mayo ever.

Slow cook garlic cloves till mushy in duck fat with thyme and rosemary. Toss the herbs. Drain off some of the fat & reserve for cooking eggs or veggies. Mash the cloves with the remaining fat and season with salt and pepper.
Store in the fridge. Dip in when ever your meal needs something extra.

I'm ashamed to say that I can eat a spoonful of this stuff cold.

Nance · Answer 7 · 2011-12-15 19:19:33Z UTC

I'm mad because I went to the store last night and they were out of duck.

I agree duck fat tastes great no matter how you use it. The skin renders to a fabulous crisp and the liquid fat is perfect for stir-frying the meat with vegetables as well as any other kind of meat and vegetables you have.

The carcass is a terrific addition to the current bone broth stew.

The only problem I have with duck is that I don't like chicken for weeks after eating duck because the poor chickens just can't stand up in comparison.

Eugenia · Answer 8 · 2011-12-15 20:42:42Z UTC

2

It's best if you slow-fry duck meat, or duck offal in it. I have two recipes with duck fat on my blog: http://eugenia.queru.com/2011/12/06/gizzards-kohlrabi-en-cocotte/ and http://eugenia.queru.com/2011/10/13/duck-gizzards-frenchpaleo-style/

answered Dec 15 2011 at 20:42

Eugenia
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I like that term, slow-fry! I slow-cook to create bone broth stews, but I slow-fry to prepare my meat before adding the stew to re-heat. I never had a name for that 'til now. Thanks! – Nance Dec 15 2011 at 21:43

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I hot fry breasts to a pink center, skin on and slashed. This part of the duck cooks like beefsteak. I'd consider grilling, but there's so much fat I'd probably set it on fire. – thhq Dec 15 2011 at 23:50

God I love seared duck breast with alot of sea salt and thyme. Uggghhhhh...making my mouth water so much, and no duck to cook. :( – Futureboy Dec 16 2011 at 3:03

What do you use your Duck Fat for?

8 Answers