I have a duck in the freezer and am collecting recipes and techniques from the talented duck doers here like Ernest, Strat50, and CandySueQ. When I finally decide on a recipe I will proceed, preferably when the weather is nicer.
Anyway, reading many of Ernest and Strat's posts about using duck fat, I wanted to get the general consensus on how best to preserve it when I do mine
1) How much can I expect one ~6-7lb duck to give me?
2) How long does duck fat last before going rancid?
3) I am planning the obvious collection method of a drip pan underneath the duck, cooked indirectly of course. How do I separate the fat from juices, or does it not matter?
4) How do I preserve the fat? Freezer? Ice cube trays? Small plastic bowl?
5) How do I use it once I have it? Spoon a wad of it in the skillet like you would shortening or butter for frying potatoes or eggs?
6) Anything duck fat is certainly NOT good for?
7) Finally, if I love the duck and fat and love using it and want to make another duck in the future, can I add new duck fat to old duck fat w/o issue?
Anyway, reading many of Ernest and Strat's posts about using duck fat, I wanted to get the general consensus on how best to preserve it when I do mine
1) How much can I expect one ~6-7lb duck to give me?
2) How long does duck fat last before going rancid?
3) I am planning the obvious collection method of a drip pan underneath the duck, cooked indirectly of course. How do I separate the fat from juices, or does it not matter?
4) How do I preserve the fat? Freezer? Ice cube trays? Small plastic bowl?
5) How do I use it once I have it? Spoon a wad of it in the skillet like you would shortening or butter for frying potatoes or eggs?
6) Anything duck fat is certainly NOT good for?
7) Finally, if I love the duck and fat and love using it and want to make another duck in the future, can I add new duck fat to old duck fat w/o issue?
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