If I have seen further than others, it is by treading on the toes of giants
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.
> duck fatAdvertise: 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 .... "
Bottle it, fridge it, spuds.
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...
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.
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.
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