I'm a sucker for butter, but man, I have about 4 cups of rendered duck fat in the freezer just begging to be used. First up, Duck Confit from the legs left over from the Xmas duck. Then, probably just a spoonful at a time to flavor things like green beans. Ooooh I'm in duck heaven right now.
We always collect the fat when we rotisserie a duck but it gets used up very quickly. Sometimes I just spread it on bread. Alton Brown did a wilted greens in duck fat in the Good Eats episode on duck, but my wife tried them and didn't like them -- she likes all kinds of greens but these had some kind of an off flavor to them.
duck fat rules. whenever I buy a duck, I make confit with the legs and thighs and usually cook the breasts in a pan. I always take all of the skin that is left over and chop it up, slowly cook it until I have a pot full of fried duck cracklin's. That is heaven IMO.
Never used Duck fat before... But Goose fat is great to use on your roast potatoes. I would imagine its basically the same stuff.
Duck fat is "richer", for want of a better word. I do love using duck fat elsewhere, but I don't think there's anything more satisfying than a duck breast with a nice layer of crunchy fat on top. Mmm.
yeah, I always sear the breasts seperatly, confit the rear quarters, render all the fat, make stock with the carcass and giblets and pate with the livers. In fact, tonight I'm making a Charcuterie platter with the pate, confit, some proscuitto and capicolla and some Saucisson Sec. Pretty much the only other way I ever use a duck is if I'm making sausage. Oh yeah, we often wilt Swiss or Red Chard in duck fat after searing the breasts. Throw some shallots in the pan and deglaze with some Sherry first, and it's one of my fav. ways to eat greens.