Duck grease and jelly – culinary gold from roasting
Fat or grease and gelatin can be produced, collected and stored from roasting organic ducks and other poultry like turkey, goose or chicken. What do you do if you don’t eat pork(?), and as on purpose right the recipe you found calls for lard. Or you might want to eat a better fat stuff (in those rare occasions really.) Can you satisfy yourself? Like with the pecan pie recipe. Well, you can make your own lard and such that tastes much better.
Duck grease instead of lard fat
If I can do it, you can do it easy.
Chicken fat vs. gelatin levels. Not to mention you will also eat what you roasted, a duck, a chicken, a goose, or turkey. If you were buying this duck’s fat in specialty shops it would be 8 bucks plus for this amount. Secondly, the gelatin formed under the fat is really a culinary gold. The gel can be divided into cubes and froze, then used e.g. for cooking rice. This home made stock contains no artificial flavors nor preservatives or food colors. When compared with ducks, or especially with goose, roasted chicken produces little amount of fat, although on the other hand heaps of gelatin can be collected from each chicken.
How to collect fat from ducks?
Roasted ducks. The fat extracts from the duck while it cooks, it gets automatically separated. In your kitchen sink simply sieve all the fat from the roaster into a glass jar. After it cooled down put it into refrigerator. When the fat sets it can be very easily separated from the jelly with a spoon. We make this gelatin at home only from organic free range farm produce.
We have a table with nutritional details for duck fat, among other foods, also for other animal fat kinds, here is a bacon grease – which has no trans fatty acids so it’s good. The food lists contain various duck and chicken meats as well as from any other poultry – just search for it on the page the information is handy even for qualified nutritionists.
We prefer slow roasting in the roaster pot with lid on which gets only opened for skin browning for 20 – 30 minutes prior to the end. All poultry is placed into pot and is uplifted on top of apple quarters and garlic, with mug of water on the bottom. (time: 1 hour for each one Kg – 35 oz, added extra 20 – 30 minutes for stuffing, at 180°C to 190°C – 356°F to 375°F in the oven, this is baking temperature so certain bread can go in at the same time.)
For lunch at work; Turkish bread goes great with poultry. After the duck is roasted it’s taken out and placed onto carving plate. While lunch plates are being arranged we always use some of the juices on dumplings or potatoes.
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