Saturday, December 26, 2009

[jules' pics] 12/25/2009 05:36:00 PM


roast duck, originally uploaded by julesberry2001.

Happy Christmas!

The duck was delicious, thanks to James' Google-based cooking expertise.

Question is what to do with the pint of fat that came out.



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Posted By jules to jules' pics at 12/25/2009 05:36:00 PM

8 comments:

Hank Roberts said...

> duck fat
Advertise:
http://www.google.com/products?q=duck+fat

"Use duck fat in place of olive oil or butter for all your braising, roasting, and sauteeing needs or simply spread on crusty peasant bread for a delectable .... "

Vinny Burgoo said...

Bottle it, fridge it, spuds.

bigcitylib said...

Candles?

EliRabett said...

cassoulet

James Annan said...

Ah, my Dad also came up with the cassoulet idea. Based on that recipe, I'd need to make cassoulet for 96 people (and buy 16 fresh ham hocks etc) to use up the fat. Not quite the economical leftover meal I had planned :-)

But a beany stew of some description may be on the cards...

P. Lewis said...

I suppose you've already googled, but if you haven't, then some ideas here. And see here if you need to do any rendering. I don't know what a "flying pan" is; perhaps the writer hails from Nippon.

Chuck said...

Biodiesel.

James Annan said...

Well today we had the first set of duck-fried potatoes with the last remains of cold meat. Very tasty but I still haven't started on the pint of fat cos we got another good dollop out when I boiled up the carcass for stock.

Seeing the price that the fat sells for makes me wince less at the price of the bird!

I think that "flying pans" are commonly seen around this time of year in stressful cooking situations. Thankfully not round these parts though...

Chuck, I'd have more use for it as grease for the bicycle. It's already perfect as fuel for the engine, no further processing needed.