I decided to be creative with my Thanksgiving turkey this year by using rendered duck fat instead of butter. I was so glad to find this at such a great price! I ordered 2 jars with standard delivery and it was at my door 2 days later! I blended fresh herbs with the fat and worked it under the skin. Wow! This really elevated the taste and gave it a nice crispy skin. The breast meat was so moist and tender--almost steak-like. I can't wait to use this again.
A beautiful fat with no smell. Looks creamy but melts to clear. I've only used it so far for perfectly fried eggs and on a different day for wonderfully fried potatoes, onion and garlic. The color and taste was grand.
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Duck fat is an underappreciated cooking fat. Most people tend to shy away from animal fats when cooking, but due to a good balance of Omega-3 and Omega-6 fatty acids and a low glycemic load, duck fat is surprisingly not bad for you. When compared to other cooking oils like peanut or canola oils, duck fat is a much healthier option. You can use it for every day cooking just as you would use butter or any other oil. An added bonus is the uniquely savory but not at all overpowering flavor that this adds to any dish. The fat is surprisingly stable and will last you a good 6 months or more in the refrigerator, plus as an added perk, you can drain it off from whatever you were cooking and reuse it! If you do plan to reuse it though, I recommend straining it through cheesecloth first to remove any particles of meat or other foods. That will help the fat keep longer and prevent it from going rancid. I keep a jar of it around for cooking at all times, and it's my go-to when I need a low simmer or sautee, and especially for a long roast.
My favorite application for duck fat is confit, and having an extra few ounces of this lying around is immensely helpful to fill out the dish and ensure that whatever you're cooking is completely submerged for optimal cooking. While some may be put off by the price, remember you can reuse it, and it's much healthier than a lot of cooking oils.
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This was expensive but it was a nice quality and did the job. Made turkey thigh confit very very good. Many compliments!
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Not enough wonderful adjectives to describe just how delicious this is.
I used it in eggs, just a tad, and we were high 5'ing this purchase :-)
Soooo highly recommend. It is expensive, but you use very little at a time.
Excellent!!! Savory!!! Well cooked and prepared. A very tasty food. A great chef's delight. Nothing more needs to be said.
