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The Joys of Duck Fat
Posted on 3/30/15 at 7:52 am
Posted on 3/30/15 at 7:52 am
I grilled some halibut this past Saturday. I also made a kale Caesar salad.
In order to counterbalance the health effects, I plopped a big gob of fancy French duck fat (I hadn't used it in quite awhile) in a very hot cast iron skillet. To which I added some sliced Yukon Gold potatoes. Added some sea salt, garlic and herb french fry shake as soon as I took them out.
Recommend.
In order to counterbalance the health effects, I plopped a big gob of fancy French duck fat (I hadn't used it in quite awhile) in a very hot cast iron skillet. To which I added some sliced Yukon Gold potatoes. Added some sea salt, garlic and herb french fry shake as soon as I took them out.
Recommend.
2
Posted on 3/30/15 at 8:49 am to VOR
I'll have to try that. I like clarified butter with sliced potatoes as well but probably more flavor with the duck fat
Posted on 3/30/15 at 10:37 am to VOR
Sounds amazing
Posted on 3/30/15 at 10:42 am to Carson123987
Make a roux with it then make a good gumbo or chicken stew.
Or heat a bit up, crack an egg into it and baste slowly, spooning the fat over the yolk until it just covers. Then set that on top of your ceasar salad with a runny yolk.
Or heat a bit up, crack an egg into it and baste slowly, spooning the fat over the yolk until it just covers. Then set that on top of your ceasar salad with a runny yolk.
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