Wednesday, September 03, 2008

Duck (Interim)

[ts]
Oh, Little Ducky, we have so much planned for you.


Any guesses on what this is?

[ts]
I roasted the rest of the breastless bird (including the legs) until they were brown.



I reserved the legs. Look at them hams! Oops, wrong animal.




Then, the rest went into some water to make broth.



And yes, of course, of course, I saved the duck fat from the roasting pan. Look how white and lovely it is.



[js]
To all the fat-maligners out there, how can something so beautiful, so white, so pure be that bad for you? ;)

Onto the next duck dish!

$5 Utility Duck Series
All the following made from one duck!
Duck Breast with Pomegranate-Chipotle Glaze and Guava-Jalapeño Salad
Duck (Interim)
Roast Duck Legs with Cabbage-Portobello Pappardelle
Duck Fat Potatoes
Duck Tortellini in Brodo

Other [eatingclub] vancouver Duck dishes:
Duck Shepherd's Pie, or "Duck Coop Pie"
Duck and Orange Crêpes with Orange-White Wine Sauce
Duck Stock Risotto with Portobello & Chard, with Hazelnut Gremolata
Shredded Duck and Rice Noodle Soup
Duck Enchiladas with Chipotle Peanut Salsa

30 comments:

  1. Eek, duck fat! Please please please roast some potatoes in it!

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  2. oh i love everything in a duck...from skin to it's sinful fat :-) my brain is already imagining lots of delicious recipes!

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  3. Hah, I only wish I were so lucky as to get duck fat easily. Yum. In fairness, the other white, pure, creamy things-- cream cheese, mascarpone, whipped butter-- all not very good for you! ;)

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  4. Hola EatingClub!!!!
    I adore duck in any ways!!!! I'll take a look at all your recipes :D Got some duck I bought recently in a farm near the place I spent my holidays. The meat is soooo good!

    Great idea to start the stock with the roasted pieces; I always do it raw, but I bet it improves the flavour and taste a lot :D

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  5. ahhhhh that's duck fat? A question only the noob-est of cooks will ask: How is it extracted? :P Can't wait to see what other lovely ducky dishes you sisters are whipping up ^^

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  6. Can't believe that I am saying this. But the fat is lovely!

    What do you do with that? Sorry I haven't looked through all your other ducky entries

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  7. I may have tried cooking duck once so I will be watchjing your posts closely for tips:D

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  8. I've always wanted to make duck. For some reason, it's one of those things I avoid. I guess I think I'll screw it up somehow!

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  9. gotta cook french fries in that duck fat!

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  10. Mmm... duck... Maybe that's what we'll do this weekend.... I love using left-over duck (or chicken, or turkey) for stocks. It makes every stock come out a little different. I made some from leftover duck with pomegranate glaze and you can still taste a little bit of the pomegranate in every dish I make from it. Not a lot, not overpowering, but just enough to barely notice.

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  11. That'll teach that cheap and trashy utility duck to have skinny breasts! :)

    (you gotta love the duck fat - we dressed a salad with roast duck drippings on Monday night. It was great, but now we're all waiting to have heart attacks!)

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  12. I can't wait to see what you do with the duck fat, and the broth for that matter!

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  13. I agree with Vicki, some roasted potatoes are in your near future!

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  14. Duck fat and roast potatoes = heaven!!!!! Wishing I could get my hands on a duck right now.....

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  15. YUM. Potatoes in duck fat are heaven.

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  16. Duck fat is better than butttahhh!

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  17. long island duck is quite famous but I never make my own duck.Your post iniated me to now!!hehehe!!

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  18. That has got to be the sexiest duck fat picture I have ever seen! Love it!

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  19. ok - i just did my usual when i visit your blog. i try and catch up and i am amazed by the food you guys are churning out.

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  20. fat=goodness...and bad-ness (not a word, i know), but oh well!

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  21. Ah ah ah! What a funny post! Of course it can't be bad for us! Pass the potatoes, let's roast some!

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  22. I don't even like duck and there's a rumbly in my tumbly. Whoa.

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  23. I LOVE DUCK FAT!!!!!!!!!

    whatcha gonna do with it? confit? fries fried in duck fat?

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  24. It is great to know someone who has no fear of animal fats. My sister in law roasts potatoes in roast duck fat. They are delicious.

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  25. Yes to all, duck fat + potatoes is in the works! How could we not?
    =D

    dhanggit:
    duck skin chicharon! Oooh.

    Manggy:
    Yeah, I've never had duck fat while living there. (Not sure if I've even had duck there!)

    noobcook:
    When we roasted the duck, we kept draining off the fat.

    Andie Summerkiss:
    Duck fat can just be used as a fat source while cooking, like oil or butter. Duck fat and potatoes go
    really well together!

    RecipeGirl:
    Yeah, we've never really cooked duck at home until now. JS keeps saying that we should, but I kept resisting. Hehe.

    Fearless Kitchen:
    Duck & pomegranate: nice!

    Tom Aarons:
    The best thing is not to think about it. Haha. Good thing we don't use BUTTER a lot... at least minimize the fear factor. ;D

    ben:
    You know what, same here. It's been so long since I smelled duck (since we don't cook it at home). But when we roasted it and made the stock, it all came back! It smells so good.

    cook eat FRET:
    Thanks, we try. I fear we won't be churning out as much in the fall/winter. Summer fun time's over!

    KC:
    I don't mind animal fat as long as it's in its melted form; not *too* fond of solid animal fat.

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  26. Mmm, white gold! My supply is nearly empty...I really need to get another duck soon to fix that at once! Once I had a good sized jar going, nearly every potato dish wound up using a dollop of that delicious stuff. Its like a drug

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  27. mmmmm, duck fat. And it really isn't that bad for you. The Gascon Paradox is living proof of this.

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  28. Duck fat - yeaaaah! As you say, how can something so pure be so bad?? Love the pics of the roasting duck bits. I always roast my duck whole and on a bed of potatoes and pancetta, so much of the fat ends up flavouring those, instead of reserved for future cooking - still, it's worth it.

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  29. mike:
    It goes quick! Just a batch of potatoes and it's almost all gone!

    alex:
    True. Those processed foods are the ones that are bad!

    jeanne:
    Hey, so you can save the residual duck-bacon fat. Whoa.

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