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Old 07-31-2007, 11:37 AM   #11
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Try to bake potatoes in the duck fat. Oh my, that is something really delish!!
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Old 07-31-2007, 04:05 PM   #12
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Quote:
Originally Posted by mitmondol
Try to bake potatoes in the duck fat. Oh my, that is something really delish!!
I made a potato galette using duck fat to fry it in to serve as a garnish with a duck duo (seared breast + confit). That was really good as well. I'll bet using it to fry hash browns or potato pancakes would be good too.
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Old 07-31-2007, 06:50 PM   #13
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Have to confess, I have goose fat at all times for those purposes...
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Old 08-02-2007, 10:27 PM   #14
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I just do what iron chef said, except no extra oil. The skin will create a pan full in no time flat. Gee, I wish I could buy duck breasts. All that is available locally is frozen whole duck, so I buy it maybe once a year. I do the breasts for me & hubby for a real fancy meal, then bake the rest and he makes me & some friends cassoulet. If I could just buy the breast we'd have it more often. And yes, I save the grease Yummmyummmy
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