Duck meat is a delicious type of dark meat. It is abundant in fat that has been a staple in commercial kitchens. But, even home cooks today are considering preparing duck dishes in their homes. Duck meat boasts high smoke point and subtle flavor which make it perfect for high-heat cooking. The fat that can be obtained from duck meat can make everything taste better. It can be used from a solid, liquid, or soft state. Any quick roasted duck recipe will talk about fat elimination. But, here are some ways to cook with duck fat:
Duck fat can be used as an alternative to butter. Rub softened duck fat under the skin and inside the cavity. Then, massage some fat over the entire bird’s surface. Season and roast the poultry in a very hot oven. Once done, you can enjoy golden, crispy skin as well as moist breast meat.
Potato and Duck Fat Combination
Duck fat improves the potato’s earthy flavor and imparts a golden crust. The fat can be used for potato galette, hash browns, roasted potatoes, and any other spud applications.
Duck fat can be used to sear meat, fish, poultry, and even shellfish. It helps you achieve an evenly browned, flavorful crust. Try the fat with pork loins, veal chops, scallops, chicken breasts, and more.
Using warm duck fat dressing is an excellent way to come up with an improved salad flavor. This is especially possible for salads that include hearty greens such as kale, radicchio, and chards. You can use the fat for tempering the richness with an acidic bite and touch of sweetness from fruity vinegar, minced shallots, and citrus segments.
Roasting and Sautéing Veggies
Toss duck fat in over-roasted and sautéed vegetables before cooking. The fat can add richness and facilitate caramelization. Any vegetable will benefit from a quick toss with duck fat, from astringent produce such as asparagus to earthy roots and tubers.
Popping in duck fat in traditionally-made popcorn will make it incredibly delicious. The duck fat adds depth of flavors that is not easy to describe until you try it.
When used alone or in combination with other high-smoke-point oils like peanut or safflower oil, will make deep-frying fabulous. Duck fat provides more oomph to French fries, croquettes, fried chicken, breaded calamari, and beignets. Using duck fat when frying food will lead to fried items that are crisp and golden on the outside but light and creamy on the inside.