Duck Fat

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Duck Fat

Postby duckjumper » Mon Dec 18, 2006 12:43 pm

Hey all,

This is for anyone hunting cornfed or rice-fed ducks and geese (basically anything not nasty or smelly - no divers!) and who wants to get one more bit of yummy goodness out of their ducks: What I'm talking about is rendering duck fat! It is awesome, even better than lard, and better for you: It's lower in saturated fat than any other animal fat and higher in the "good" fat than corn oil. Here's how you do it:

When you chop off the "butts" of the ducks to gut them, clean and save them (take out the remaining guts. Chop them into 2-3 pieces. Take any fat surrounding the gizzard and save that, too. There's also fat in the neck. And then, if you are not keeping the bird whole, add any extra skin or body fat you're not using for something else.

But this all in a frying pan over low heat and let it try out for 20-40 minutes Low heat is the key. Kepp moving the pieces around so they don't stick and turn them over to render all sides. When it's about done, turn off heat, take the pieces out and pour the fat into a container (1 cup measure is a good thing) Stray bits will drop to the bottom, leaving clear fat up top. When it cools a bit, pour into a clean container, put it in the fridge and you now have a little tub of heaven! Use as you would bacon fat. :getdown:

Trust me on this one, guys: You'll thank me for it! :thumbsup:
I love all of God's creatures, properly prepared.
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Postby duckbum13 » Tue Dec 19, 2006 6:47 pm

have you ever got that feeling where you feel like your going to puke and you just puke a little in your mouth..... yea ...............whatever you like to eat though i dont think this one is for me. :thumbsup:
might as well start callin me the pit man
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Postby duckjumper » Wed Dec 20, 2006 1:42 pm

Dude, don't knock it until you try it. Yeah, it ain't pretty getting the fat, but it sure is tasty when you're done. Just don't tell anyone how you got it... :yes:
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Postby Penguine » Mon Dec 25, 2006 12:55 pm

So, is it "duck fat" or is it "butt fat"? :mrgreen:
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Postby duckjumper » Tue Dec 26, 2006 12:53 pm

mmmmmmmm.........butt fat...... :yes:
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Postby Daisycuttin » Thu Dec 28, 2006 10:05 am

:umm: although the ter butt-fat does indeed not sound tasty, i assure you that it is worth the effort. :smile:
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Postby duckjumper » Thu Dec 28, 2006 10:32 am

Hear, hear, Daisycutter!

One word of warning to all who try this, though: Once you've rendered out the fat and it is looking pretty in that frying pan, smell it. Yes, smell it. If it smells clean or yummy -- it is. If it smells "off" or worse, fishy, toss it. This is also a GREAT way to tell what that duck you just shot's been eating. Most spoonies in NorCal are clean, rice-eating critters, but I just shot one whose fat rendered out fishy. He'd just come from a salt marsh, no doubt...
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Postby illinoisduckboy15 » Fri Feb 23, 2007 6:54 pm

im tryin it with some pen raised phesents
the crew= 17 ducks
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Postby duckjumper » Mon Feb 26, 2007 7:21 pm

Did that, too. You wil be rewarded. It is VERY tasty. And very yellow.
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Re: Duck Fat

Postby dbrown57 » Thu Oct 10, 2013 7:06 pm

Haha I guess some people really don't understand good food. Duck fat is one of the most sought after fats in the world of fine dining who ever duckbum13 is has obviously never eaten something cooked up with duck fat. Its dam good and that's one of the reasons I pluck my ducks, that fat keeps them so juicy its a no brainer for me.
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Re: Duck Fat

Postby Professor_Leakey » Mon Oct 14, 2013 6:09 am

duck confit :drool: ....gotta love that rendered duck fat!! hard to believe anybody would knock it. :huh:

(i didnt realize this thread was 6 years old)
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Re: Duck Fat

Postby Indaswamp » Sun Nov 03, 2013 10:11 pm

Professor_Leakey wrote:duck confit :drool: ....gotta love that rendered duck fat!! hard to believe anybody would knock it. :huh:

(i didnt realize this thread was 6 years old)

no kidding...
I just smoked some ducks for my duck and cauliflower soup and saved th fat off the top when I made the stock. about 1 cup of smoked duck fat....talk about gonna make some awesome french hash brown potatoes!!! :eek:
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Re: Duck Fat

Postby trowlan1 » Fri Nov 08, 2013 3:34 pm

I was at The Sazerac Bar at the Roosevelt Hotel in New Orleans, and they offered me a drink for free called the "Duck Confit Cooler". I have no idea what else beside Duck Fat that was in it, but it was delicious. Definitely one of those Don't knock it 'til you try it things.
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Re: Duck Fat

Postby Fatback » Fri Nov 08, 2013 11:04 pm

Fries double blanched in rendered duck fat make thee best fries.... period!
Saying things taste "gamey" is a sign of poor taste
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Re: Duck Fat

Postby AKWoody » Tue Nov 12, 2013 2:28 pm

Fresh brussel sprouts that are suateed in duck fat are feckin unbelievable!!!
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Re: Duck Fat

Postby Professor_Leakey » Tue Nov 12, 2013 9:19 pm

AKWoody wrote:Fresh brussel sprouts that are suateed in duck fat are feckin unbelievable!!!


:drool: :drool: oh man, throw some crumbled up bacon into that... :beer:
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Re: Duck Fat

Postby fully_loaded » Thu Jan 16, 2014 11:08 am

Does anybody have an idea of how long the duck fat will keep in the fridge?
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Re: Duck Fat

Postby agengo02 » Thu Jan 16, 2014 2:15 pm

Tried it with a very plump and fat gadwall yesterday evening. Definitely had a fishy smell when rendering down so I tossed it. Maybe I would have better luck with early season ducks that haven't been munching on invertebrates down here.

I'll just stick to sous vide style breasts.

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Re: Duck Fat

Postby MacAttack » Mon Jan 20, 2014 11:24 am

If you don't want to go through all that work...you can just buy it.

http://www.fatworksfoods.com/
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