When duck is roasted it gives off a quantity of fat that can be strained and stored, once cool, in the refrigerator. Duck fat is an excellent cooking medium with a rich, silky texture and has a very fine, savoury flavour. It can be heated to a high temperature without burning.
Prep: Use it to make superb roast potatoes, homemade confit, pastry and dumplings.
Duck fat can be bought in tins and jars.
Once opened, keep in the fridge. If strained through muslin into sterilised jars, home-produced duck fat will keep for up to six months. Duck fat freezes well and lasts many months. A good tip is to freeze small quantities in small blocks or ice-cube trays for ease of use.
Article by Clarissa Hyman
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