Comments on: Duck Fat

By: Randy

Randy — Tue, 28 Jul 2009 15:52:29 +0000

Just ordered a couple tubs of duck fat from HVFG. Can’t wait. Also anxious to try that cabbage casserole!

By: Philly

Philly — Tue, 21 Jul 2009 20:57:49 +0000

Just reading this makes me want to eat! I haven’t had duck in so long and it is sound soooo good right now! I may actually make cabbage casserole tonight when I get back home

By: Foodguru

Foodguru — Sat, 20 Jun 2009 14:23:56 +0000

I think eat food pyramid diets.THE BEST WAY.

By: Eat Our Brains » Blog Archive » Posts For Maureen: Food Post #1 — Goose

Fri, 12 Dec 2008 04:18:34 +0000

[...] The stuff in the very bottom are water-based meat juices but the rest of all that is pure schmaltz which sells for about the same amount really good steak does per pound. There are lots of great things to do with goose fat, but to my mind, the best one is Maureen’s Roast Potatoes as seen previously here at Eat Our Brains. [...]

By: Craig in Batavia IL

Craig in Batavia IL — Sun, 09 Mar 2008 09:22:36 +0000

I found your article, wondering what I could do with duck fat from the ducks I cook (and totally love!). I started using schmaltz (chicken fat)for various things, but ducks have a whole lot more fat. Love the article, and going to make roast potatoes.

By the way, to make perfect roast potatoes, as described above, is simple. Use red potatoes! Not white, not russet, not idaho, not baking—RED potatoes. They’re richer, have a different starch makeup, and with just a bit of butter on top (cut into regular pieces), you roast at 450 for half an hour, turn once, let them go another 15 minutes or so, and wah-lah! Perfectemundo! So good, you can do them in a quality toaster oven.

I do this with standing ribs because the heat isn’t usually enough, nor is there enough fat. But wirh red potatoes in the toaster oven, they’re always perfect, every time.

By: Steven Gould

Steven Gould — Fri, 04 Jan 2008 00:27:30 +0000

After eating the duck fat potatoes at your house I came home and did them myself.

Okay, I used Olive Oil. They weren’t quite as good as yours but they were surprisingly good. I used lots of oil and got it really hot and cooked them long.

By: Maureen McQ

Maureen McQ — Fri, 28 Dec 2007 14:54:58 +0000

It looks really good. I love vegetable casseroles, including green bean casserole. I also love hashbrown casserole. I’ve never understood why casseroles get such a bad rap. Oh wait, I do understand. Tuna and Noodle casserole.

By: Barb

Barb — Fri, 28 Dec 2007 03:13:46 +0000

Hey, thanks, Sara! I tried to fake the cabbage casserole at one reunion, but the recipe I found in a church cookbook had an embarrassing amount of Velveeta along with the white sauce. It came out OK, but not the same.

By: Dr Paisley

Dr Paisley — Fri, 28 Dec 2007 02:21:20 +0000

I am Manteca
Lard of Mexico
Look on my crusts,
ye mighty
and despair!

By: Paula Helm Murray

Paula Helm Murray — Fri, 28 Dec 2007 00:55:42 +0000

Last time I had duck, the fat kept quite nicely in my fridge. I skimmed it of anything untoward, put it up in a clean glass canning jar and used it for rather a long while.

I imagine you could dole it out by tablespoons in a ice-cube tray, then when solid decant into a zipper plastic bag and keep in freezer in easy-to-serve pieces.

hmm.

By: Sara

Sara — Thu, 27 Dec 2007 22:05:31 +0000

Twila Mae’s Scalloped Cabbage (from the family cookbook)
1/2 head cabbage
salted water
1 1/2 c. white sauce
1/4 t pepper
1/2 c bread crumbs, buttered and toasted
1 t salt.
Wash and soak cabbage insalted water:drain. Boil cabbage in fresh salted water until tender. Allow to cool and cut finely. Season cabbage with salt and pepper. Grease a large baking dish and cover bottom with layer of cabbage: cover cabbage with white sauce. Prepeat, using remainder of cabbage and white sauce. Top with bread crumbs. Bake, uncovered, 20-25 minutes at 350 decrees.

I was tempted bring this dish to Christmas eve, but you know how it is, I could never match the memories. We sorely missed some aunts and uncles this year.

By: Maureen McQ

Maureen McQ — Thu, 27 Dec 2007 20:28:36 +0000

Cabbage casserole? I love the sound of that. I LOVE cabbage, which probably marks me as a peasant, deep in my genes. What is in cabbage casserole, might I ask?

Caroline, I don’t know if it freezes well, but I suspect I will find out. And then I’ll invite the Brains over.

By: Barb

Barb — Thu, 27 Dec 2007 03:56:10 +0000

I vote with Caroline – name the time & day and we will show up hungry. (Loyal friends, we is!) All problems should be so easily solved.
Animal fat is indeed the reason the previous generation’s food tastes better than ours, as we were reminded at the Christmas Eve extended-family potluck. Our moms & aunts are not up to the heroic cooking of past years, but luckily the cousins rose to the occasion with three batches of homemade rolls. We missed Aunt Etta’s fruit pies and Aunt Twila Mae’s cabbage casserole though. Sigh…

By: Caroline Spector

Caroline Spector — Wed, 26 Dec 2007 21:41:11 +0000

One question, Maureen: Does the duck fat freeze well? If it does, I say you’ve got some damn fine eating ahead of you. Otherwise, the only answer is for the Babies to come and jam at your house and you make all of us potatoes.

Stick with moi. I can solve everyone’s problems but my own.

By: Maureen McQ

Maureen McQ — Wed, 26 Dec 2007 20:47:42 +0000

Fresh hippo suet. Man, when Central Market starts offering that…then, Sean, all we’ll need is a recipe.