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Making gumbo with duck fat instead of oil for the roux. Anything I should be wary of?
Posted on 12/22/20 at 11:15 am
Posted on 12/22/20 at 11:15 am
I've got my chicken and sausage gumbo recipe, but after reading this board, I've decided I'm going to replace vegetable oil for the roux with duck fat.
I bought a jar at Whole Foods last night.
I've never done this before.
Anything I should be wary of or looking out for?
I bought a jar at Whole Foods last night.
I've never done this before.
Anything I should be wary of or looking out for?
5
Posted on 12/22/20 at 11:19 am to Ash Williams
Not sure of the smoke point of duck fat, but would imagine to keep it on the lower side, stir constantly. Ive done my roux from the turkey fat, and that was an issue as well as some foaming from some residual water. It all came out great in the end, just monitor closely!
Posted on 12/22/20 at 12:46 pm to Ash Williams
quote:
Anything I should be wary of?
Never wanting to cook another gumbo without it.
Posted on 12/22/20 at 12:50 pm to shawnlsu
quote:
Never wanting to cook another gumbo without it.
This.
I remember going to Hot Dougs in Chicago years ago, and my buddy's ex asked if the duck fat fries were worth it over the regular fries. Doug Sohn looked her in the eyes and said "I would eat a shoe if it was fried in duck fat."
Posted on 12/22/20 at 1:13 pm to Ash Williams
I've used beef, pork, chicken and turkey fat to make roux for my gumbos before.
Like mentioned, just do it fairly low and take your time. I've never burned a roux using any of the above fats and cant' see where duck far would be any different.
Like mentioned, just do it fairly low and take your time. I've never burned a roux using any of the above fats and cant' see where duck far would be any different.
Posted on 12/22/20 at 1:33 pm to Ash Williams
quote:
Never wanting to cook another gumbo without it.
This.
Low and slow is the key, stir constantly. It takes a bit longer to get to the right color/consistency, but the flavor makes it worth the effort. We made ours last night to be used in tonight's gumbo and it looks like tar and will make a freaking fantastic gumbo.
Posted on 12/22/20 at 1:36 pm to Ash Williams
quote:other than your roux is going to taste fantastic?
gumbo with duck fat instead of oil for the roux. Anything I should be wary of?
Posted on 12/22/20 at 4:02 pm to L Boogie
These responses are all very exciting
Can I expect the roux to be much darker than usual before it's ready?
quote:
We made ours last night to be used in tonight's gumbo and it looks like tar
Can I expect the roux to be much darker than usual before it's ready?
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