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Recipes that include duck fat

Duck Fat, Duck Rinds, and Duck Confit

Friday, July 10, 2009

Duck Confit with Beet Relish on Pita Square

There are so many goodies to be had from a whole duck. Every part is delicious, and not just the breasts and legs. The skin and fat, even the carcass, is precious. Start with a 4.5 lb headless Pekin (not Peking) or Long Island Duck. Separate the legs and wings for the confit. Save the breasts for a fabulous dish of your choice. Skin the rest of the duck. Take all that extra fat and skin, cut it into pieces, and throw it into a pot with 1/2 cup of water.

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Duck Fat Turkey Meatballs

Wednesday, May 28, 2008

After roasting that duck the other night, we were left with excess duck fat, which we of course saved. I decided to make turkey meatballs, fried in the duck fat, for a nice twist. You won’t really taste definable duck fat, but I do think it adds to the flavor of this dish. On a separate note, I usually brunois carrots for my red sauces, because carrots add a natural sweetness. I was feeling lazy today so I decided to try shredding the carrots on a box grater and the result was great. I may end up doing it the lazy way more often.

Duck Fat Turkey Meatballs 4

*some new photos added 11/23/09

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