I’ve just SV-ed a bunch of duck legs. The fat is as good as gold for the potatoes I am gonna make.
I am wondering whether to use the rest – reduce it for a sauce? I already have a blackberry sauce ready.
Mix a little bit of this liquid into the sauce to make it more meaty/savory? Just throw it out?
by mikebassman
31 Comments
Chug it!
I would put in the fridge let the fat solidifier remove that from the liquid. Duck fat is great on vegetables pastas rice or anything else that you need a fat added to. Super delicious with roasted potatoes. The liquid itself if it has a good flavor you can reduce down drain it and then add it to a sauce if you’re making like a pasta ragu, or turn it into a delicious sauce that you could add.
That duck jus is liquid gold. Taste it for yourself. Might be too salty on its own but if you mix it into your sauce it will really enhance it. That shit is duck candy
I’ve never cooked duck, but with other meats I almost always make a sauce for that meal. And if not, I’ll freeze it and add it to some kind of sauce or soup or braise or whatever at some point.
Chill and separate the fat out and use it for cooking instead of oil or butter. Use the broth as a base for more broth if you have a whole carcass to cook down.
Make some duck fat fried rice.
A local company here makes duck fat caramels. They are otherworldly.
I am tempted to put a quantity of it in au jus for dip sammiches at some point.
It’s essentially just broth. Use it in cooking wherever you’d use water instead, depending on how salty it is
Throw it at someone and yell “Duck!”
Mix it 50/50 with some red stock (beef, venison, elk, etc) some red wine, and some spices, and make the ultimate poutine sauce.
You can use the molten duck grease and save it in the refrigerator, thus saving you a trip to the store for a can of expensive duck grease.
Shotgun it.
The juices I save them up over multiple cooks and use them as my base for ramen.
Reduce the liquid to a syrupy consistency, throw in some shallots and thyme and reduced red wine, you got your own duck demi glace. Another option is you can reduce it down and freeze it into an ice cube for another time.
I make sous vide duck confit and then use the juices to make a duck gravy
I always make gravy or wine sauce.
Make an amazing red wine sauce
r/eatityoufuckingcoward
I would pay u $100 to drink it
Schnitzel.
Honesrly i would save it and use it as stock base. That would probably make for a wondefully hearty base for some kind of roasted vegetable stew. Or freeze it into ice cubes and bag that if it has a good flavor and use it as a additive.
With meat juice we do one of two things.
Start by putting it in a container in the fridge and leave overnight.
Next day take the fat off. It’s a solid lump, so 100% removed.
What we do:
1) While it’s still in the container, chop the now jelly into 1-2″ chunks and top into a freezer bag. It might need chopping again while in the bag to make them cube-ish.
Then freeze it.
It’s mostly water, so great to add to soups or meat that may be a but dry to cook. This will moisten it with meat based stock.
2) put it in a pan, add seasoning (maybe some wine) and heat it until it reduces to a jus. Then pop it in a freezer bag and you can cut strips off of it to add to meat in a pan to give it an amazing rich sauce or again, extra moisture to dryer meat.
Once you remove the fat, I like to make homemade Ramen with the broth. Stupid easy, heat back up, add veggie, meat, and egg maybe and if it’s too concentrated add a little water.
Drink.
After removing the fat, make a sauce by reducing the jus down. The proteins will coagulate, but a stick blender will smooth it out again – add a bit of port/redcurrant jelly to balance the flavour and add colour. I do this all the time with pork tenderloin (finish with cream + wine in that case).
Soup
Send a sample to be tested for micro and nano plastics!
I wanna see the duck tho
I saved the drippings from the last batch of ducks I SVed. I then used some duck fat, butter, garlic, and thyme when searing some venison. The venison came out great. The extra fat from searing was poured over the venison.