Duck Fat Recipes

How to Make Duck Rillettes

  Duck Rillettes The above video (and this text version of the recipe) will de-mystify the process of making duck confit and rillettes.  You can make your own with time, some spices, duck fat and a whole duck. Ingredients:  1
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How to Use Tapioca Maltodextrin

One of the easiest modernist/molecular gastronomy techniques to learn is powdering fats.  The key ingredient is tapioca maltodextrin, a special food starch that absorbs fat incredibly well. Maltodextrin traps fats inside its granules.  When consumed, it dissolves on the tongue,
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How to Make Duck Confit

Duck confit is traditionally made by slow-cooking duck legs in duck fat until the meat becomes super tender.  It’s rich, delicious, and can be served hot or cold as the protein on a salad or entrée plate.  The meat can
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Heirloom Potatoes Cooked Sous Vide in Duck Fat

Heirloom Potatoes Cooked Sous Vide in Duck Fat Sous vide cooking isn’t just for fine meats & seafood…it does amazing things to many vegetables as well. Cooking thinly sliced heirloom potatoes sous vide gives you uniform tenderness all the way
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Duck Fat Fried Potatoes

Duck Fat Fried Potatoes Duck fat + potatoes = awesome…what else is there to say? Ingredients: 5 Heirloom Potatoes, cubed 1 cup Rendered Duck Fat 2 Bay Leaves 2 large sprigs of Fresh Thyme ¼ cup White Wine or Distilled
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How to Render Duck Fat

This post covers both rendering fat from duck breasts (before finishing with a sear) and (further below) rendering fat from duck trimmings.   How to Render Fat From Duck Breasts Ducks carry a significant portion of their fat near the
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