studentcook
Assistant Cook
- Joined
- Nov 4, 2012
- Messages
- 43
I know I have the other thread open about "random meats" for daily recipes. But now I have a specific task. I need to render duck fat.
The Bitten Word: Rendering Duck Fat
^ I read the above link and it says I just have to remove the skin and fat from the duck and then just render the fat just like I would do when rendering oil from pork (lard) or beef (suet).
I was just looking for a good recipe for the meat itself. I will be using the fat and skin to make duck fat but what do I cook with the meat?
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Everything I have:
fridge:
eggs, spoiled milk, smart balance butter, “regular” butter, mayonnaise, mustard, quinoa, honey, red pepper paste 고초장, orange 1, anchovy seasoning 멸치다시다, grey poupon sauce, 357 magnum hot sauce (very hot), ketchup, grape jelly, pure maple syrup, ginger, 1 opened pack of 'bacon ends & pieces', white rice,
freezer:
eel, cheese 4 slices, bile, beef tongue, tripe, Philippine beetles, whole tilapia 1, pork belly, 2 whole ducks, 1 pack of 'bacon ends & pieces', ground pork (50% fat/ 50% meat), a bag of pig hocks,
laying on counter:
beef suet (oil from beef fat), lard (oil from pig fat), red wine ‘menage a trois’, organic sugar
cabinet:
baking powder, cornstarch, oats, onion powder, polenta, red wine vinegar, apple cider vinegar, balsamic vinegar, sesame oil, canned sardines, pine nuts, chicken broth, salsa, tomato sauce 2 cans, garbanzo beans 1 can, coconut milk 1 can, bbq sauce, self rising cornmeal mix, white whole wheat flour, corn masa flour, pure can sugar dark brown (brown sugar), blue corn meal, bourbon, dry gin, chili 15 bean soup dry beans, shrimp bouillon cubes, beef bouillon cubes, chicken bouillon cubes, extra virgin olive oil, course ground malabar black pepper, light corn syrup, pepper supreme (mix of 4 peppers), garlic powder, garlic salt, garam masala, grill mates 5 fiery pepper seasoning, ginisang bagoong, hawaiian kiawe smoke sea salt, gourmet garlic sea salt,
ground ginger, ground red pepper (cayenne pepper), ground turmeric, ground cinnamon, ground nutmeg, ground cumin, ground coriander, ground mustard, seasoning salt, thyme, rosemary, whole black peppercorns, whole roasted sesame seeds, steak seasoning, dried red peppers, pure vanilla extract, seasoned salt, sage powder, chili powder, grill mates spicy Montreal steak seasoning, paprika, dill weed, cloves powder, basil leaves, oregano leaves, bay leaves, curry powder, soy sauce, fish sauce, teriyaki souce, white vinegar, liquid aminos braggs, red pepper powder
The Bitten Word: Rendering Duck Fat
^ I read the above link and it says I just have to remove the skin and fat from the duck and then just render the fat just like I would do when rendering oil from pork (lard) or beef (suet).
I was just looking for a good recipe for the meat itself. I will be using the fat and skin to make duck fat but what do I cook with the meat?
------------------
Everything I have:
fridge:
eggs, spoiled milk, smart balance butter, “regular” butter, mayonnaise, mustard, quinoa, honey, red pepper paste 고초장, orange 1, anchovy seasoning 멸치다시다, grey poupon sauce, 357 magnum hot sauce (very hot), ketchup, grape jelly, pure maple syrup, ginger, 1 opened pack of 'bacon ends & pieces', white rice,
freezer:
eel, cheese 4 slices, bile, beef tongue, tripe, Philippine beetles, whole tilapia 1, pork belly, 2 whole ducks, 1 pack of 'bacon ends & pieces', ground pork (50% fat/ 50% meat), a bag of pig hocks,
laying on counter:
beef suet (oil from beef fat), lard (oil from pig fat), red wine ‘menage a trois’, organic sugar
cabinet:
baking powder, cornstarch, oats, onion powder, polenta, red wine vinegar, apple cider vinegar, balsamic vinegar, sesame oil, canned sardines, pine nuts, chicken broth, salsa, tomato sauce 2 cans, garbanzo beans 1 can, coconut milk 1 can, bbq sauce, self rising cornmeal mix, white whole wheat flour, corn masa flour, pure can sugar dark brown (brown sugar), blue corn meal, bourbon, dry gin, chili 15 bean soup dry beans, shrimp bouillon cubes, beef bouillon cubes, chicken bouillon cubes, extra virgin olive oil, course ground malabar black pepper, light corn syrup, pepper supreme (mix of 4 peppers), garlic powder, garlic salt, garam masala, grill mates 5 fiery pepper seasoning, ginisang bagoong, hawaiian kiawe smoke sea salt, gourmet garlic sea salt,
ground ginger, ground red pepper (cayenne pepper), ground turmeric, ground cinnamon, ground nutmeg, ground cumin, ground coriander, ground mustard, seasoning salt, thyme, rosemary, whole black peppercorns, whole roasted sesame seeds, steak seasoning, dried red peppers, pure vanilla extract, seasoned salt, sage powder, chili powder, grill mates spicy Montreal steak seasoning, paprika, dill weed, cloves powder, basil leaves, oregano leaves, bay leaves, curry powder, soy sauce, fish sauce, teriyaki souce, white vinegar, liquid aminos braggs, red pepper powder