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Old 07-03-2011, 04:31 PM   #51
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Originally Posted by PrincessFiona60 View Post
I'm buying a duck! ...I hope I like it.
pf, for realz, your first duck? you just gave me goose bumps! and i was about to go cold turkey, too. well, you know what they say: if it looks like a duck, walks like a duck and quacks like a duck, then you must buy it and eat it! i feel like a mother hen, i'm so happy and proud of you, pf - how perfectly ducky!
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Old 07-03-2011, 04:38 PM   #52
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pf, for realz, your first duck? you just gave me goose bumps! and i was about to go cold turkey, too. well, you know what they say: if it looks like a duck, walks like a duck and quacks like a duck, then you must buy it and eat it! i feel like a mother hen, i'm so happy and proud of you, pf - how perfectly ducky!


It looks like a rock...no quacking, just sits there and it's cold as ice...it's a rock
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Old 07-03-2011, 05:43 PM   #53
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any idea of how many of those 1 1/2 oz. packages I should use to make potatoe pancakes? 2 ?

THinking of using the rest to make ginger cookies.
now you're talking! three ounces of duck fat sounds about right, m/l. you are only using it in the frying pan. potato pancakes are a most excellent subject for your duck fat. you're sure to be somebody's hero with a heap of those golden cakes!
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Old 07-03-2011, 06:39 PM   #54
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My Dear new Acquaintances,
If you are to lavish upon Duck. There is always a bill to be paid. Hence I suggest using some fresh orange juice, and a dollop of butter to aid in enticing the release of bit n pieces that are now mud ed with the grease and natural gelatin from the cooking process. While this warmed over a flame or back in the oven it's capture will lead to a greater bounty. You may then freeze and thaw or employ it will a myriad of sauces, rue and appetizers that will award you as "Host" a most honorable Quackatierredomestiquette. Enjoy.
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Old 07-03-2011, 07:07 PM   #55
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Chill in freezer 2-4 oz of duck fat while you do this prep.
6-8 oz of duck fat, 6 roma tomatoes, 1 med minced onion, 2 tsb minced garlic, some zest and juice of 1 lemon or orange , some tarragon sprigs and parsley. Cook on med high, combine everything, add a dash of sugar. Pinch of salt and let cool. place tarragon springs in a scissor and strip the leaves discard the stalk and serve on crusty bread, Juuschettast before take out to the guests dollop some of the chilled duck fat on top. Champagne or Cold Duck!
i love this idea of yours for bruschetta made with duck fat. can't wait to try it out just as soon as i have the required amount of fat. (pf, you got plans for your rock's fat yet?)
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Old 07-03-2011, 07:16 PM   #56
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i love this idea of yours for bruschetta made with duck fat. can't wait to try it out just as soon as i have the required amount of fat. (pf, you got plans for your rock's fat yet?)
Are you KIDDING...?!? It's the duck fat talk that got me to buy a rock/duck in the first place. That fat will be rendered and spread on toast, and fry potatoes and clog my arteries some more...I better have my dose of Lipitor increased. As soon as it thaws it's soup!
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Old 07-03-2011, 07:24 PM   #57
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Sorry

Don't know what pf rocks fat?
Would love to reply, home on a holiday eve (alone again; naturally)
Gilbert O'Sulliven lol
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Old 07-03-2011, 07:29 PM   #58
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Hey

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Don't know what pf rocks fat?
Would love to reply, home on a holiday eve (alone again; naturally)
Gilbert O'Sulliven lol

Now I understand. Rock/Bird/Duck/Hen. My Bad, need to change my battery or have another Grape Soda.
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Old 08-29-2011, 09:24 PM   #59
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i'm back again to extol the many merits of duck fat. some of you might think i talk of nothing but duck fat, mushrooms, peaches and stainless steel. well, they are some of my current faves....duck fat. with amazon sending a steady supply of duck fat to my kitchen, i now use it liberally in place of oil or butter for special results with eggs, potatoes, cauliflower, onions, etc...my newest "discovery" for its use is on frozen french fries. face it, even ore ida's fries are only meh, no better. now, coat you fries with duck fat, add some to the baking pan as well, and bake as usual. try one. whaddya think aboud-em Now?! :)
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Old 08-30-2011, 02:10 AM   #60
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Vit mate, this weekend we were harvesting so sat morning I put a duck and a piece of boned pork butt to low and slow.The butt was for Sundays dinner of pulled pork sarnies.
For both meals I cut fresh dug red spuds into wedges,washed and dried them then tossed them in the smoky garlic flavored duck fat and roasted them crispy.
They are so good they should be illegal.Click image for larger version

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