rendered duck fat

[psy-ops]

Last christmas I cooked a duck, saved the fat then rendered it into lard.

I seasoned my cast iron pots with it. haven't used it since.

then I did a 3 day camping just recently with my sister. I cooked with it. figured I would use it finally.

wow! was it delicious, eggs and turkey bacon from the camp fire. then I heated up some tortillas in a cast iron skillet with duck fat, man they were the best tortillas I have ever eaten.

no wonder why things cooked in lard are so tastey. I am not making a habit out of it don't want to get fat.

I was going to try a lard candle but never got around to it.


everyone have a safe 4th,

 

[texascarl]

These are KILLER:

Potatoes browned in duck fat

Serves 4

1 1/2 pounds small, yellow flesh potatoes such as Yukon gold, washed
Salt & Freshly ground black pepper
8 cloves garlic, smashed, skins removed
8 sprigs fresh thyme, washed
2 to 3 tablespoons rendered duck fat (or olive oil)
4 tablespoons shallots, minced
4 tablespoons parsley, finely chopped


Set potatoes in a medium size pot and cover with cold water so water is about 2 inches above potatoes. Liberally salt water so it tastes like the sea (1 tablespoon or so). Turn heat to high and bring to a boil. Continue cooking until potatoes are tender enough to eat but not so tender they'll fall apart. You should be able to pierce easily with a fork. Remove from heat, drain and when cool enough to handle, cut potatoes in half.

In a saute pan large enough to comfortably fit all potatoes, melt duck fat over medium-high heat. There should be a thin layer of fat in the pan. When fat is hot, add potatoes, cut side down. Cook until light golden brown, 4 minutes or so. Add garlic and thyme, allowing flavors to soak into fat, and cook another minute.

Toss potatoes in pan to coat with oil. Finally, add shallots and parsley; stir another 30 seconds. Remove from heat. Season with salt and pepper. Serve immediately