Saturday, October 3
If you need one good reason to buy a duck, besides being tasty, sustainable and low impact happy meat, this is it. Duck fat. Liquid gold! Think potatoes. Fried golden crispy potatoes done in the oven or in a pan. Think the best potatoes you'll ever taste. Dont think of your arteries. This fat imparts an incredibly rich and rounded flavour to the potatoes, not at all greasy nor 'ducky'.
Duck fat is very easy to render out from duck skin. Just put chopped duck skin and excess fat trimmed from the bird in a pan and shallow fry on a medium heat for about 20 minutes. All the fat will render out from the skin and leave you with molten gold in a pan as well as lots of 'quackling'; crispy duck skin fried in its own fat. Oh my god. It all sounds soooo bad for you!
When the skin pieces hit a deep brown and become really crispy, remove them and then drain the slightly cooled fat through a sieve into a storage container and refridgerate. It keeps well for quite a few months and can probably be frozen. While youre rendering out the fat, you may as well stick the duck carcass in big pot with some of those vegetable trimmings that you stash in a bag in the freezer and some seasoning and make stock, right?
So heres what you can get from a duck:
:: a meal for 4 using the meat (2 legs, one breast)
:: one duck breast proscuitto, enough for 8
:: enough duck fat for roast potatoes for 8
:: 6-8 litres of duck stock
An amazing amount of goodness from a small bird. The boybean was quite partial to a bit of quackling, having discovered them for himself when he climbed up to the benchtop. He must have eaten, ohh about ten of these tasty morsels before i intervened. The crispy rendered duck bum i fed to the cat.