February 1, 2013

Duck Fat: Your New Best Friend

If you google "duck fat" you may be surprised to find that there are a few restaurants that are actually named, "Duck Fat." If I lived in Portland, ME or in the suburbs of Chicago, I could say, "Hey honey, how about we go to Duck Fat tonight?" or "Man, I love Duck Fat!"

Well, I do love duck fat and there are so many great things about it!

It can be used for frying, roasting, and sautéing. 

It provides a savory flavor to just about anything. 

It is a healthy alternative to butter and can even help lower your cholesterol. For more facts, click here.

The bottom line is that every refrigerator needs some duck fat. You'll be amazed by its versatility. 

For example, have you ever wondered how the French make their sautéed onions taste so good? Yep, duck fat. Chop up some yellow onions and SLOWLY sauté them in duck fat, letting the hearty flavor reach its perfection. 

How about a crispy biscuit to go with your homemade sausage, egg, and cheese breakfast sandwich? Replace the butter with duck fat and your biscuits will be moist on the inside and crispy on the outside. Sounds like perfection to me! 

For those of you who are more adventurous in the kitchen, use duck fat the next time you prepare a cassoulet or duck confit. ( I HOPE that you are already using duck fat when making duck confit. If not, we should talk.) 

My most recent experiment with duck fat was with this fantastic salad: 
A frisée salad with goat cheese, candied pecans, thinly sliced green apples, and a lemon-duck fat vinaigrette. Mmm mmm. 

The possibilities are endless. 
Eat more duck fat. 

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