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Started By
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Store Bought Duck Fat in a Roux
Posted on 11/10/22 at 10:34 am
Posted on 11/10/22 at 10:34 am
I am making a gumbo for Saturday and saw some duck fat at the store. Would it be worthwhile using it to make my roux?
4
Posted on 11/10/22 at 10:37 am to gumbo1964
I use the refrigerated store bought duck fat for my gumbo roux. Excellent.
Posted on 11/10/22 at 10:52 am to gumbo1964
Just be careful bc it has a low smoke point.
I have a tendency to cook my roux quicker/hotter to speed up. Made that mistake with duck fat and burned it.
Low and slow with rendered duck fat.
I have a tendency to cook my roux quicker/hotter to speed up. Made that mistake with duck fat and burned it.
Low and slow with rendered duck fat.
Posted on 11/10/22 at 11:08 am to gumbo1964
I've seen many on here rave about it. I tried it for the first time this past weekend. The jar of duck fat at HEB was about $10 and I used most of it. As far as cooking, it seemed to cook similarly (I do low / medium heat) to vegetable oil that I normally use. End result? I honestly didn't notice a difference between any other gumbo I've ever made, so I'll just stick to veg oil, or may try the bacon grease in a tub next time, which is much more economical.
This post was edited on 11/10/22 at 11:10 am
Posted on 11/10/22 at 11:28 am to gumbo1964
We did it on a whim once and have never looked back.
It's pricey, but it keeps well in the freezer so you shouldn't have to buy a new tub all that often unless just make a LOT of roux.
It's pricey, but it keeps well in the freezer so you shouldn't have to buy a new tub all that often unless just make a LOT of roux.
Posted on 11/10/22 at 11:57 am to L Boogie
Thank you for the replies. Thinking I will give it a try.
Low and slow. Perfect for drinking, listening to tunes and cooking.
Low and slow. Perfect for drinking, listening to tunes and cooking.
Posted on 11/10/22 at 1:54 pm to MarsellusWallace
quote:
Low and slow with rendered duck fat.
Going with an oven roux can solve this.
400 degrees
1 cup of duck fat
2 cups of flour
Stir every 15 minutes until desired color
Sales pitch: an oven roux allows you more time to cut veggies and drink beer without the added responsibility of constantly stirring.
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