Use of duck fat at the time of cooking? Planned maintenance scheduled April 23, 2019 at 00:00UTC (8:00pm US/Eastern) Announcing the arrival of Valued Associate #679: Cesar Manara Unicorn Meta Zoo #1: Why another podcast?How long will Duck Fat last before going badCooking duck breastsroast duck leg with plum sauceGrilling duck - How can I get the fat?Why do you slice whole ducks in half when roasting but not for other poultry?Storing and re-using rendered duck fatWhat can be used as a wrapper with minimum taste?Peking Duck - why do they take my duck away?How do I get paper-skin duck breast?Duck breast; Trouble crisping skin
Disembodied hand growing fangs
What does it mean that physics no longer uses mechanical models to describe phenomena?
Why does the remaining Rebel fleet at the end of Rogue One seem dramatically larger than the one in A New Hope?
Maximum summed subsequences with non-adjacent items
The code below, is it ill-formed NDR or is it well formed?
Did Krishna say in Bhagavad Gita "I am in every living being"
Is there hard evidence that the grant peer review system performs significantly better than random?
Converted a Scalar function to a TVF function for parallel execution-Still running in Serial mode
How would a mousetrap for use in space work?
How to compare two different files line by line in unix?
How does light 'choose' between wave and particle behaviour?
When a candle burns, why does the top of wick glow if bottom of flame is hottest?
Why weren't discrete x86 CPUs ever used in game hardware?
Why should I vote and accept answers?
Would the Life Transference spell be unbalanced if it ignored resistance and immunity?
Project Euler #1 in C++
Why do we bend a book to keep it straight?
Is it possible for SQL statements to execute concurrently within a single session in SQL Server?
Trademark violation for app?
As a beginner, should I get a Squier Strat with a SSS config or a HSS?
Drawing without replacement: why is the order of draw irrelevant?
How to tell that you are a giant?
What initially awakened the Balrog?
What is the difference between globalisation and imperialism?
Use of duck fat at the time of cooking?
Planned maintenance scheduled April 23, 2019 at 00:00UTC (8:00pm US/Eastern)
Announcing the arrival of Valued Associate #679: Cesar Manara
Unicorn Meta Zoo #1: Why another podcast?How long will Duck Fat last before going badCooking duck breastsroast duck leg with plum sauceGrilling duck - How can I get the fat?Why do you slice whole ducks in half when roasting but not for other poultry?Storing and re-using rendered duck fatWhat can be used as a wrapper with minimum taste?Peking Duck - why do they take my duck away?How do I get paper-skin duck breast?Duck breast; Trouble crisping skin
.everyoneloves__top-leaderboard:empty,.everyoneloves__mid-leaderboard:empty,.everyoneloves__bot-mid-leaderboard:empty margin-bottom:0;
When I broil breast of duck, I get a significant amount of fat that pools below the duck breast.
What can I add to the dish that will soak up that duck fat and benefit from it?
The only thing I have thought of so far would be to make a pastry. So the idea is that I would make a flat of pastry dough and place it beneath the duck while it is cooking. Then, when both are cooked and the pastry has absorbed the fat, I take the duck out, peel off the skin and discard it, then I put the duck breast back in the pastry, slice it, and serve it.
duck fat
asked 9 mins ago
Drisheen ColcannonDrisheen Colcannon
1,68131734
add a comment |
When I broil breast of duck, I get a significant amount of fat that pools below the duck breast.
What can I add to the dish that will soak up that duck fat and benefit from it?
The only thing I have thought of so far would be to make a pastry. So the idea is that I would make a flat of pastry dough and place it beneath the duck while it is cooking. Then, when both are cooked and the pastry has absorbed the fat, I take the duck out, peel off the skin and discard it, then I put the duck breast back in the pastry, slice it, and serve it.
duck fat
asked 9 mins ago
Drisheen ColcannonDrisheen Colcannon
1,68131734
add a comment |
When I broil breast of duck, I get a significant amount of fat that pools below the duck breast.
What can I add to the dish that will soak up that duck fat and benefit from it?
The only thing I have thought of so far would be to make a pastry. So the idea is that I would make a flat of pastry dough and place it beneath the duck while it is cooking. Then, when both are cooked and the pastry has absorbed the fat, I take the duck out, peel off the skin and discard it, then I put the duck breast back in the pastry, slice it, and serve it.
duck fat
asked 9 mins ago
Drisheen ColcannonDrisheen Colcannon
1,68131734
When I broil breast of duck, I get a significant amount of fat that pools below the duck breast.
What can I add to the dish that will soak up that duck fat and benefit from it?
The only thing I have thought of so far would be to make a pastry. So the idea is that I would make a flat of pastry dough and place it beneath the duck while it is cooking. Then, when both are cooked and the pastry has absorbed the fat, I take the duck out, peel off the skin and discard it, then I put the duck breast back in the pastry, slice it, and serve it.
duck fat
duck fat
asked 9 mins ago
Drisheen ColcannonDrisheen Colcannon
1,68131734
asked 9 mins ago
Drisheen ColcannonDrisheen Colcannon
1,68131734
asked 9 mins ago
Drisheen ColcannonDrisheen Colcannon
1,68131734
asked 9 mins ago
Drisheen ColcannonDrisheen Colcannon
1,68131734
asked 9 mins ago
Drisheen ColcannonDrisheen Colcannon
1,68131734
1,68131734
add a comment |
add a comment |
0
active
oldest
votes
Your Answer
StackExchange.ready(function()
var channelOptions =
tags: "".split(" "),
id: "49"
;
initTagRenderer("".split(" "), "".split(" "), channelOptions);
StackExchange.using("externalEditor", function()
// Have to fire editor after snippets, if snippets enabled
if (StackExchange.settings.snippets.snippetsEnabled)
StackExchange.using("snippets", function()
createEditor();
);
else
createEditor();
);
function createEditor()
StackExchange.prepareEditor(
heartbeatType: 'answer',
autoActivateHeartbeat: false,
convertImagesToLinks: false,
noModals: true,
showLowRepImageUploadWarning: true,
reputationToPostImages: null,
bindNavPrevention: true,
postfix: "",
imageUploader:
brandingHtml: "Powered by u003ca class="icon-imgur-white" href="https://imgur.com/"u003eu003c/au003e",
contentPolicyHtml: "User contributions licensed under u003ca href="https://creativecommons.org/licenses/by-sa/3.0/"u003ecc by-sa 3.0 with attribution requiredu003c/au003e u003ca href="https://stackoverflow.com/legal/content-policy"u003e(content policy)u003c/au003e",
allowUrls: true
,
noCode: true, onDemand: true,
discardSelector: ".discard-answer"
,immediatelyShowMarkdownHelp:true
);
);
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
StackExchange.ready(
function ()
StackExchange.openid.initPostLogin('.new-post-login', 'https%3a%2f%2fcooking.stackexchange.com%2fquestions%2f97567%2fuse-of-duck-fat-at-the-time-of-cooking%23new-answer', 'question_page');
);
Post as a guest
Required, but never shown
0
active
oldest
votes
0
active
oldest
votes
active
oldest
votes
active
oldest
votes
Thanks for contributing an answer to Seasoned Advice!
- Please be sure to answer the question. Provide details and share your research!
But avoid …
- Asking for help, clarification, or responding to other answers.
- Making statements based on opinion; back them up with references or personal experience.
To learn more, see our tips on writing great answers.
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
StackExchange.ready(
function ()
StackExchange.openid.initPostLogin('.new-post-login', 'https%3a%2f%2fcooking.stackexchange.com%2fquestions%2f97567%2fuse-of-duck-fat-at-the-time-of-cooking%23new-answer', 'question_page');
);
Post as a guest
Required, but never shown
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
Sign up or log in
StackExchange.ready(function ()
StackExchange.helpers.onClickDraftSave('#login-link');
);
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Sign up using Google
Sign up using Facebook
Sign up using Email and Password
Post as a guest
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
Required, but never shown
