Duck Fat Help

Jackop

Hi all,

I cooked a lovely duck on easter sunday and saved the fat for the roasties this coming weekend.

I have saved it in an old glass jar and put it in the fridge. I can see it has seperated into something brown sitting on the bottom and white on the top.

I have never saved the fat from a roast before, having always used the dripping on the day. Do I use both parts for my roasties next week or do they need seperating?

Cheers all

Honey_Bear

The brown bit is jellied stock and is full of flavour but water-based, so you can't use it to fry anything. Think of it as a stock cube and freeze it for next time you're making gravy. The white bit is pure duck fat and that's the stuff for the roasties.

Jackop

Thanks Honey Bear.

Ill make sure not to waste it then. I would have chucked the lot in and let it boil away! Its not often we have a duck and my old man says the fat is only second to goose in terms of making lovely roasties!

System

Jackop wrote: »

my old man says the fat is only second to goose in terms of making lovely roasties!

Your old man is right.

scaredy_cat

the dripping part (brown jelly) is something that would be spread on bread and eaten with salt n pepper back in the war years. Sometimes they used the fat too if it had bits in.

called mucky fat in yorkshire.

Jackop

scaredy_cat wrote: »

the dripping part (brown jelly) is something that would be spread on bread and eaten with salt n pepper back in the war years. Sometimes they used the fat too if it had bits in.

called mucky fat in yorkshire.

Well thats my lunch sorted tomorrow! Bread and dripping is my fav but usually reserved as a starter before the roast.

Emm-in-a-pickle

Duck and goose fat is `healthier` fat than the dripping from other meats - ok, it`s still fat, but it`s a good reason to use it.

Seakay

the brown bit (jellified juices) are delicious so either use as stock or as spread. I think that dripping from birds is by far the best for flavour but even if that doesn't tempt you it's great for gravy, seasoning for stews etc
Fat is brilliant for roasting. Now that they are separated in the fridge scrape the jelly off the fat so that you can store them separately, possibly freezing the jelly if you don't want to use it at once.

FizzWhizz

I actually prefer spuds roasted in duck fat to goose, I think it has a slightly sweeter flavour. I wouldn't turn my nose up at some goosey ones right now though, I'm blinkin' starvin'