Comments on: How To Render Duck Fat http://www.sugarlaws.com/how-to-render-duck-fat Mon, 15 Mar 2010 21:56:32 -0700 http://wordpress.org/?v=2.9.2 hourly 1 By: Illusione Cigars http://www.sugarlaws.com/how-to-render-duck-fat/comment-page-2#comment-5809 Illusione Cigars Sun, 07 Mar 2010 03:03:55 +0000 http://www.sugarlaws.com/how-to-render-duck-fat/#comment-5809 It was hard for me to find the duck fat in Houston until I looked a (surprise?) a Vietnamese market. It doesn't look nearly as pretty as the above pictures (as much as I hoped it would..) but tastes fantastic in lots of recipes. The lady who did my nails told me to try there and I found it. Hope that helps someone else! -Sylvia It was hard for me to find the duck fat in Houston until I looked a (surprise?) a Vietnamese market. It doesn’t look nearly as pretty as the above pictures (as much as I hoped it would..) but tastes fantastic in lots of recipes. The lady who did my nails told me to try there and I found it. Hope that helps someone else!
-Sylvia

]]> By: Joanna http://www.sugarlaws.com/how-to-render-duck-fat/comment-page-2#comment-5429 Joanna Tue, 26 Jan 2010 14:19:55 +0000 http://www.sugarlaws.com/how-to-render-duck-fat/#comment-5429 I found your post yesterday. I had at least 2lbs of duck fat leftover from some duck legs I had trimmed for a ragout. Your directions and pictures were great. I now have six little tubs of duck fat sitting in my freezer. I tend to use the fat just for roast potatoes, but now I have so much, I may find other uses! I too was a little concerned about any remaining water content. I was in fact left with a little water in the last tub as I strained it out. The problem was easily solved by refrigerating this last tub to separate the (greasy) water from the fat. Thanks again. I will have no worries rendering duck fat in the future! I found your post yesterday. I had at least 2lbs of duck fat leftover from some duck legs I had trimmed for a ragout. Your directions and pictures were great. I now have six little tubs of duck fat sitting in my freezer. I tend to use the fat just for roast potatoes, but now I have so much, I may find other uses! I too was a little concerned about any remaining water content. I was in fact left with a little water in the last tub as I strained it out. The problem was easily solved by refrigerating this last tub to separate the (greasy) water from the fat. Thanks again. I will have no worries rendering duck fat in the future!

]]> By: Christina Keshishian http://www.sugarlaws.com/how-to-render-duck-fat/comment-page-2#comment-5344 Christina Keshishian Tue, 29 Dec 2009 18:19:31 +0000 http://www.sugarlaws.com/how-to-render-duck-fat/#comment-5344 I just sauteed a few slices of French bread, grilled them in duck fat and ate them with poached farm fresh eggs....one of the most amazing meals I've ever had!!! I can't stop smelling my fingers!! lol! So nice to see all these other duck fat lovers on here! I will definately try your rendering recipe next time, my fat was from a duck I roasted Christmas eve. I just sauteed a few slices of French bread, grilled them in duck fat and ate them with poached farm fresh eggs….one of the most amazing meals I’ve ever had!!! I can’t stop smelling my fingers!! lol! So nice to see all these other duck fat lovers on here! I will definately try your rendering recipe next time, my fat was from a duck I roasted Christmas eve.

]]> By: James http://www.sugarlaws.com/how-to-render-duck-fat/comment-page-2#comment-5335 James Fri, 25 Dec 2009 23:45:26 +0000 http://www.sugarlaws.com/how-to-render-duck-fat/#comment-5335 a german resturant in a small town near me has an appitizer to die for. They make their own rye bread then fry it in duck fat and then rub it with fresh garlic. mmmmmmmmm a german resturant in a small town near me has an appitizer to die for. They make their own rye bread then fry it in duck fat and then rub it with fresh garlic. mmmmmmmmm

]]> By: Diane Baker http://www.sugarlaws.com/how-to-render-duck-fat/comment-page-2#comment-5333 Diane Baker Thu, 24 Dec 2009 23:42:14 +0000 http://www.sugarlaws.com/how-to-render-duck-fat/#comment-5333 Thanks so much. You are a cook after my heart. As I write, I have a nice pot of goose fat rendering as my goose crisps on the grill. Thanks so much. You are a cook after my heart. As I write, I have a nice pot of goose fat rendering as my goose crisps on the grill.

]]> By: Liz http://www.sugarlaws.com/how-to-render-duck-fat/comment-page-2#comment-5310 Liz Fri, 18 Dec 2009 02:52:43 +0000 http://www.sugarlaws.com/how-to-render-duck-fat/#comment-5310 Your next step is to render leaf lard and suet, also healthful and tasty. Leaf lard comes from the kidney fat of the pig and is the best for making pastry. It has very little porky flavor. Suet also comes from kidney fat, but of beef and can be used in recipes liek butter. I ahve done a lot of rendering and prefer to do it in the oven on low heat. It takes less babysitting this way. Your next step is to render leaf lard and suet, also healthful and tasty. Leaf lard comes from the kidney fat of the pig and is the best for making pastry. It has very little porky flavor. Suet also comes from kidney fat, but of beef and can be used in recipes liek butter.

I ahve done a lot of rendering and prefer to do it in the oven on low heat. It takes less babysitting this way.

]]> By: Sunny http://www.sugarlaws.com/how-to-render-duck-fat/comment-page-2#comment-5222 Sunny Tue, 08 Dec 2009 18:24:39 +0000 http://www.sugarlaws.com/how-to-render-duck-fat/#comment-5222 I'm glad to have found this site also - I'm on a farm in Wisconsin where we raise locker lambs (lambs sold to individuals at the end of the summer) and also have a small herd of 4 Nubian goats for milk/chevre/cheese as well as assorted ducks, geese, turkeys, chickens and an enormous garden. I was just looking at the geese we have to butcher this fall and was trying to decide what to do with them...the idea of rendering down the fat for confit has hooked into me. We generally do not keep the fat, feeding it instead to our barncats; this year we'll see if we can put it to better use. As for our ducks - we have crested blue swedish ducks - they're big, fun to have around and grow quickly. We generally just take the breast meat from them and feed the remaining carcass to the barncats again. They're a LOT of work to pluck for the amount of meat on the rest of the bird. Again, glad I ran across this site! Sunny I’m glad to have found this site also – I’m on a farm in Wisconsin where we raise locker lambs (lambs sold to individuals at the end of the summer) and also have a small herd of 4 Nubian goats for milk/chevre/cheese as well as assorted ducks, geese, turkeys, chickens and an enormous garden. I was just looking at the geese we have to butcher this fall and was trying to decide what to do with them…the idea of rendering down the fat for confit has hooked into me. We generally do not keep the fat, feeding it instead to our barncats; this year we’ll see if we can put it to better use.
As for our ducks – we have crested blue swedish ducks – they’re big, fun to have around and grow quickly. We generally just take the breast meat from them and feed the remaining carcass to the barncats again. They’re a LOT of work to pluck for the amount of meat on the rest of the bird.

Again, glad I ran across this site!
Sunny

]]> By: JIM Arcara http://www.sugarlaws.com/how-to-render-duck-fat/comment-page-2#comment-5090 JIM Arcara Tue, 17 Nov 2009 23:08:09 +0000 http://www.sugarlaws.com/how-to-render-duck-fat/#comment-5090 Cook French Fries in Duck Fat Oil. The best fries I have ever tasted. Cook French Fries in Duck Fat Oil. The best fries I have ever tasted.

]]> By: Joe http://www.sugarlaws.com/how-to-render-duck-fat/comment-page-2#comment-4928 Joe Sat, 24 Oct 2009 19:42:38 +0000 http://www.sugarlaws.com/how-to-render-duck-fat/#comment-4928 Thank you for the info. on rendering Duck fat. I want to make Duck confit, however it takes alot of Duck fat. Do you have any suggestions on finding fat Ducks. Joe Thank you for the info. on rendering Duck fat.
I want to make Duck confit, however it takes alot of Duck fat. Do you have any suggestions on finding fat Ducks.

Joe

]]> By: Duck cracklings and Chinese sausage fried rice | Home-cooked meals | Home-cooking rocks! http://www.sugarlaws.com/how-to-render-duck-fat/comment-page-2#comment-4896 Duck cracklings and Chinese sausage fried rice | Home-cooked meals | Home-cooking rocks! Sun, 18 Oct 2009 23:57:22 +0000 http://www.sugarlaws.com/how-to-render-duck-fat/#comment-4896 [...] easy enough to render duck fat. Just cut the skins into small pieces and simmer in a pot with a little water until the water evaporates and only the fat is left. You’ll only need about two [...] [...] easy enough to render duck fat. Just cut the skins into small pieces and simmer in a pot with a little water until the water evaporates and only the fat is left. You’ll only need about two [...]

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