I just picked up a can of Duck Fat Spray at the butcher shop http://duckfatspray.com has anyone tried it? I am going to say this might be one of the top inventions to come out of Nebraska. Right along with Kool-aid, vise grips and the safer barrier.
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I'll be curious to hear how it compares to just plain old duck fat in a jar ... -
MBMorgan this my first experience with duck fat. I just sprayed some on my finger and holy moley guacamole!!! I bet this will be great on popcorn! It has a salty butter flavor which is just wonderful. I can't wait to cook with it!Comment
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I love the stuff! I initially used it for making duck leg confit (SV, of course) then recently discovered that chicken thigh confit (same ingredients (except for the chicken) and same procedure) is just is awesome, much cheaper, and much easier to find than duck.Originally posted by Craigar View PostComment
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Hmmm that sounds Really Really delicious... I'm down to experiment! Thank you for the link.Comment
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Ordered a can. Haven't tried duck fat. Will give a report later.Comment
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I love duck fat but vise grips? I use them everyday....Thank you Nebraska...
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I am compelled to note (snarkily) that the spray claims to be GMO and gluten free. A bit more seriously, I wonder how they manage to make a room temp solid into an aerosol?Comment
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I have wondered the same thing, but I'm not going to question it any more because this stuff is pretty good. My wife has caught on as it does a wonderful job on helping the taters and veggies get crisp. One of the these mornings when she is not looking I am going to try it on my toast. -
That is actually a very intelligent question. I wondered the same about my coconut oil spray vs coconut oil in a bottle ( always solid unless heated )...hmmm
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(To the Dire Straits tune) Duck fat for nothing and your thighs for free... Well, OK, not really free.
I did this a few months ago: I went to the Asian market and bought three frozen ducks--much cheaper than duck at most US megamarts. I think I paid around $40. I fired up the Crockpot to low and added a couple quarts of water to it, put a cup of water in a DO on the stove and set that burner to medium low. Then I ripped the carcasses apart. Pieces of skin/fat went into the DO and the rest (chunked up, bones and all) went into the Crockpot (I didn't try to save the breasts for a separate cook, but I would do so next time). After simmering in the DO for a while, the water evaporates and you have pure duck fat, plus cracklins. The Crockpot yields duck meat for freezing (think gumbo, etc), a couple quarts of duck stock, and good layer of fat to be skimmed off and saved. Total yield of fat was about a quart.Comment
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