Duck grease and jelly - culinary gold from roasting
Duck grease instead of lard fat.
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.
If I can do it, you can do it easy.
Chicken fat vs. gelatine 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 speciality shops it would be 8 bucks plus for this amount. Secondly, the gelatine formed under the fat is really a culinary gold. The gel can be divided into cubes and freezed, then used e.g. for cooking rice. This home made stock contains no artificial flavours 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. 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 gelatine at home only from organic free range farm produce.
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.
July 12th
Thanks for your information on fowl fat. When we use our oven toaster the fat accumulate and we have been giving this to our dogs, but now we are going to use it.
July 13th
Thanks Rodolfo for posting your comment! I tried using the gelatin from roasting one chicken for making own stock and used it instead of commercial one in cooking risotto. And taste wise that went perfectly.