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Message
re: Duck fat for roux
Posted on 1/13/23 at 10:59 pm to Mo Jeaux
Posted on 1/13/23 at 10:59 pm to Mo Jeaux
quote:
Why is it a "waste"?
Because even though you might think you can taste a difference, you can’t. Fat and flour are just that. The roux has pretty much nothing to do with the quality of your gumbo.
Tell me you used a stick you cooked down over night with the roasted bones and vegetables instead of something from a carton and we can talk differences in gumbo.
6
Posted on 1/14/23 at 6:22 am to Irregardless
quote:
Because even though you might think you can taste a difference,
So, you don’t think someone can differentiate tastes among any fats? Also, there are other considerations besides taste.
quote:
Tell me you used a stick you cooked down over night with the roasted bones and vegetables instead of something from a carton and we can talk differences in gumbo.
We weren’t discussing stock though. And if you’re going through this much trouble, why use a subpar oil for your roux? Seems odd.
Posted on 1/14/23 at 6:34 am to Irregardless
quote:
Because even though you might think you can taste a difference, you can’t. Fat and flour are just that. The roux has pretty much nothing to do with the quality of your gumbo.
I can definitely tell a difference in both flavor and texture. As can everyone that eats it. Every time.
And yes I roast cut chicken bones and vegetables for my stock.
Posted on 1/14/23 at 7:40 am to AllbyMyRelf
I’m happy to report back that it was a great idea
Posted on 1/14/23 at 12:26 pm to SUB
quote:I can tell the difference between vegetable oil and duck fat in a roux. But then again I like to sample the "Cajun cookie dough" as I'm integrating it with the stock.
Tried it once. It tasted fine. But I honestly couldn't taste a meaningful difference in flavor in the end product.
Duck fat makes a very flavorful roux.
Posted on 1/14/23 at 12:28 pm to Irregardless
quote:
Because even though you might think you can taste a difference, you can’t. Fat and flour are just that. The roux has pretty much nothing to do with the quality of your gumbo.
Complete bullshite.
Vegetable oil used for a roux is terrible.
You can absolutely taste the smokiness of duck fat in a roux.
That's like saying olive oil and butter taste the same.
Posted on 1/14/23 at 12:46 pm to Irregardless
quote:
Because even though you might think you can taste a difference, you can’t. Fat and flour are just that. The roux has pretty much nothing to do with the quality of your gumbo.
Sit this one out bubba
Posted on 1/14/23 at 12:59 pm to AllbyMyRelf
Yes I do it all the time
Posted on 1/14/23 at 2:00 pm to AllbyMyRelf
I use hog lard. Makes the meatball that much better.
Posted on 1/14/23 at 2:23 pm to AllbyMyRelf
Smoked a duck a few months back for a gumbo. Caught the drippings plus the fat I rendered from the skins. Made enough oil for my roux. That was the best damn gumbo I ever made. Used the bones and some assorted veggie trimmings for stock too. That duck put in work.
Unfortunately the couple of times I've rendered the fat off a duck I've never been able to get the skins crispy. I'm accepting tips on what I'm doing wrong. Just some water and skins stirring occasionally until all the water is gone. Skin is just soggy. Maybe I need to let the skins go a bit longer? I was more concerned about the oil than the skins so I probably erred on the side of not burning them in the oil and ruining that.
Unfortunately the couple of times I've rendered the fat off a duck I've never been able to get the skins crispy. I'm accepting tips on what I'm doing wrong. Just some water and skins stirring occasionally until all the water is gone. Skin is just soggy. Maybe I need to let the skins go a bit longer? I was more concerned about the oil than the skins so I probably erred on the side of not burning them in the oil and ruining that.
Posted on 1/14/23 at 4:09 pm to LSshoe
I pan sear my duck breasts. I score the skin and salt. Then I put them skin down in a cold skillet over low heat until the skin is crispy and fat is rendered (pouring out rendered fat periodically)
Posted on 1/14/23 at 4:12 pm to timbo
quote:
The best thing about rendering duck fat for a roux is the process generates duck cracklins
Oh dear lord that’s good.
Posted on 1/14/23 at 8:20 pm to Irregardless
Welcome to the TDFDB basement
Posted on 1/15/23 at 1:05 pm to Havoc
I’ve started using beef tallow recently. That has been a level up to my gumbo.
I just save my trimmings from bbq, and once I have a gallon ziploc I cook it down.
I just save my trimmings from bbq, and once I have a gallon ziploc I cook it down.
Posted on 1/16/23 at 6:29 am to AllbyMyRelf
I have smoked ducks, deboned the meat and made stock from whatever wasn't meat I put in the gumbo I made a stock with. When stock was done I removed scraps and strained it and set it in the fridge to cool. Next day skimmed off the fat which I used to make roux and still had the stock for the gumbo. I guess you could also simmer ducks without or prior to smoking just as easily. I used 20 lbs of whole duck(domestic store bought)when I did this. Gumbo was amazing!
Posted on 1/16/23 at 8:57 am to AllbyMyRelf
great idea, can get it by the jar at whole foods,
caution, i wouldnt go full duck fat, makes for a very rich taste
your mileage may vary
caution, i wouldnt go full duck fat, makes for a very rich taste
your mileage may vary
Posted on 1/16/23 at 8:58 am to Irregardless
quote:
The roux has pretty much nothing to do with the quality of your gumbo.
take a lap
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