View Full Version : Duck Grease
10-18-2005, 04:34 PM
I have a question. When I use duck grease kept from duck breast or my recent souvenir from France, canned confit de canard, it seems that potatoes don't get very brown and the grease always splashed around. Can I avoid that mess?
10-18-2005, 04:38 PM
Too much water in the potato's would cause the grease to fly around. Dry them well. Sounds like you may need some more heat too.
10-18-2005, 04:50 PM
The potatoes are the same as always, best quality, they just get much less brown than in other all types of grease. A few years ago in France I had confit with potatoes and they also were significantly lighter than I'm used to. My duck breast tonight started to splash after about five minutes and the cooktop looked like a lake, maybe I better remove the grease during the process?
10-19-2005, 11:40 PM
It sounds like you have some liquid in the duck fat. You can put the fat in a large pot and cook it over medium heat until it stops bubling. I think this should solve your browning problems. I often use duck fat to make crispy pomme anna. It will produce very crispy potatoes.
10-20-2005, 02:45 AM
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