WHAT’S ALL THIS TALK ABOUT LAME DUCK FAT?

(or maybe Fat Lame Ducks?)

When the pail of duck fat fell out of the freezer and nearly broke my foot, I understood:

If you don’t use your duck fat stash, it will render you lame.

That's my attempt at humor for the day. Now for the good news: Duck Fat is higher in monounsaturated fats than most cooking fats. It certainly beats out butter, and comes close to olive oil. Its mono-unsaturated oleic acid fights cholesterol and support anti-cancer agents in the body. Check out the research, and if you like what you see, we’ve got some recipe suggestions below.

Golden burnish …hints of rich duck flavor…great for high-heat frying...flaky pastries

Potatoes Your Way Simply the best. Fries, diced & panfried w/ garlic, hash, pouch.

Golden Brioche Grilled Cheese and Apple Heat duck fat to very hot, drop in your sandwich. Flip and repeat.

Confit Duck confit, bien sur, but how about other foods? Shiitake, rabbit, gerbil?

Homemade Tortilla Chips No brainer. Cut fresh tortillas in wedges, toss w/room temp fat & sea salt. Bake.

Shredded Duck Confit and Fig Jam Handrolls Spread fig jam on wraps or wonton wrappers, add confit and mache. Roll.

Vegetables & Meat Begin any sauté or sear with duck fat without worrying about burning.

Two Eggs Over Easy Sunnyside up for 1 flavor hit, over easy for 2.