In more festive news, I have begun cooking with duck fat, and it’s going great. I’d tried getting into beef tallow but it didn’t work for me. It’s too crumbly and overall too much work for too little gain.
I put duck fat into everything. Soups, stews. I fry with it. Delicious.
The only downside is that “duck” keeps getting autocorrected to “dick” all the time, and people have received some confusing text messages from me as a result.
I buy it in jars. The process by which it gets into jars is too complicated for me.
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I think there’s just more fat on a duck than a goose. Also duck fat imparts duck taste to whatever you fry in it.
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“more fat on a duck than a goose”
the first time I cooked duck… it was nasty and terrible which I discovered was due to not letting the fat out. A person more experienced with duck told me to ‘kill it again’ by puncturing it all over and then collecting the fat (and throwing it away).
One of my favorite dishes is roast duck with a sauce made of duck juice (sans fat) salt, pepper, soy sauce, lovage and roasted flour.
Now I’m wondering if I should save the fat I usually pour off….
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Personally remain addicted to lard. Have eaten kosher since i moved to Israel in 1991 but boy to i miss my pork chops and cream gravy!
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I have no idea where I’d even get duck fat, but I render my own beef tallow for cooking, and find it satisfactory. Very high smoke point, doesn’t add a lot of flavor. Because I do it myself rather than buying it in a jar, the texture is no problem– I pour it into a shallow layer in a bowl, refrigerate until solid, and then use a butter knife to pop out the disk of tallow, which I then store with other such disks in the fridge or freezer and snap a piece off with my fingers when I need it for cooking.
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