In case you haven’t heard, I’m doing the Whole30 this month (don’t worry, this isn’t another post about that) and thus I am forbidden butter.
At first I handled it like a pro – I cried, I laughed hysterically, I fell to my knees and cursed the universe.
Then I went searching for other, tasty, fats.
And my search lead me to this….
Ducks are usually found idling around in ponds or lakes (lazy beasts), and, as you’d expect, their bodies are especially suited to hanging about in all that water – they have lots of fat to ensure they are naturally buoyant.
Nature’s inflatable rafts, if you will.
This fat is one of the best poultry fats you can use – it’s stable at high temperatures, lower in polyunsaturated fatty acids than chicken and makes everything delicious.
Ok, so that last one wasn’t exactly science but it’s true! Don’t be afraid to use duck fat with veggies and meats, it won’t leave everything tasting of duck, I promise. The flavour is extremely subtle.
It’s commonly used to fry potatoes but white spuds are out for me at the moment (thanks Whole30, thanks a lot) so I cannot verify how good those are. Instead I’ve been using it in the following ways:
- fried plantains
- slathering on a chicken before roasting (a bit incestuous but worth it for the crispy, salty skin)
- fried eggs
- roast parsnips
I think I might even go crazy and use it to make mayo.
Weigh in: What’s your favourite fat for cooking? Do you use duck fat? What for?
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