Duck fat question

lauraaurora

Just bought a duck today, and was looking at the recipie in Jamie Oliver's new book. He says, 'Halfway through, you'll probably need to drain away a lot of the fat from the bird.Sieve it and keep the fat (but no meat juices) in a jar...'

I hate to sound thick, but won't both the fat and meat juices be completely liquid? Is it just a case of try and keep as much of the meat juices out, but some will probably get in anyway?

Thanks in advance

DawnW

If you pour out the fat as advised, you will get some meat juices as well. However, when it gets cold the fat will be solidified on top, and the meat juices below. Easy then to scrape off the fat.

lauraaurora

Clever, thanks very much!

conradmum

And if you have a cat or dog, give them the meat juices (they'll be jellied) and they'll love you forever!

Penelope_Penguin

lauraandclive wrote: »

Just bought a duck today, and was looking at the recipie in Jamie Oliver's new book. He says, 'Halfway through, you'll probably need to drain away a lot of the fat from the bird.Sieve it and keep the fat (but no meat juices) in a jar...'

I hate to sound thick, but won't both the fat and meat juices be completely liquid? Is it just a case of try and keep as much of the meat juices out, but some will probably get in anyway?

Thanks in advance

I think he's suggesting you sieve it to remove any bits of duck / skin / whatever else you've cooked with the bird.

Have to admit that I don't do that. I pour any liquid into a bowl and spoon off fat for that meal's roast potatoes, and use the stock for gravy. I then let all that's left cool in the fridge overnight. I take off the fat and keep that in a cup in the fridge, and ad any juice left to the next meat dish I'm cooking.

HTH, Penny. x

Seakay

Duck fat is great and well worth keeping - straining it will extend it's life a bit. If you end up with loads you can freeze it or bottle it in Kilner type jars - it can be used in cooking in the same way as goose fat, and THAT sells for at least £3 fo a 15oz tin in the specialist ingredients section of supermarkets, delis etc. It has less saturated fat than many animal fats so has some health benefits - quite a good site here http://www.evalu8.org/staticpage?page=review&siteid=5847 gives both nutritional info and some cookery uses.

lauraaurora

I will admit to not typing the bit out where he said to sieve it. I was more worried about the juices he was describing. Anyway, thanks all, plenty of advice there. Specially like the bit about giving the jellied juices, the cats will love that, I'm sure!