Our Secret Ingredients series shines a light on products that make all the difference when cooking with D’Artagnan.
We cannot imagine life without duck fat. Discover the joys of its silkiness and delicate flavor; pronounced enough to recognize, subtle enough to let the star ingredients shine. We sauté with it, rub it on poultry headed into the oven, deep fry in it, beat it into dough, and generally spread the love.
Oh, duck fat, how we adore you. You will forever be in the fridge.
It seems like the whole world suddenly became obsessed with kale. Well, we like a leafy green just fine, especially when it’s cooked in duck fat. Hey, everything tastes better with duck fat.
Just take your kale cooked, and in moderation. There’s been a few reports lately about the dangers of too much kale, especially when eaten raw. It’s best to cook it, and we suggest using duck fat to do that. It imparts a wonderful flavor and crispy texture. Plus, duck fat is 15% off along with all the other good things from the duck this week at dartagnan.com.
Duck Fat Kale Chips
- 1 bunch kale or bag of cleaned, chopped kale
- 2 Tbs. duck fat at room temperature or slightly melted
- finely ground sea salt
- Piment d’Epelette or black pepper
- 1 Tbs. grated Parmesan cheese
1. Rip or cut the thick stems off the kale. Discard the stems.
2. Wash the kale and then dry it well in a salad spinner (or use pre-washed kale).
3. Rip the kale into chip-sized pieces and place in a large bowl.
4. Drizzle the softened duck fat, which should be a thick liquid consistency and toss to coat, using your hands to thoroughly mix it into the kale leaves. Try to use just enough duck fat to coat the kale, but not so much that the chips will be overly greasy.
5. Place kale on a baking sheet in a single layer. Do not overlap or crowd the pieces.
6. Sprinkle with salt and piment d’Espelette, then Parmesan cheese.
7. Bake the kale chips in a 400 degree oven for about 9 minutes. Keep an eye on them – they go from baking to burning pretty fast.
Here’s our little video to show you how.
Whip up a batch of this garlic confit to keep in the refrigerator and add to just about anything. Ariane loves this trick, and would tell you it’s one of her little secrets in the kitchen. The super simple, 2-ingredient recipe provides soft, fragrant cloves of garlic, perfect for potatoes, bread, pasta, or pizza. After a little bath in hot duck fat, there’s no garlic bite left, just mellow flavor that will complement many meals. Store garlic cloves in duck fat and they will last quite along while (not that we would know, the stuff seems to vanish all too quickly!).
2 containers duck fat
3 whole heads garlic, cloves separated and peeled
Melt the duck fat slowly in a small sauce pot over medium-low heat. Add garlic cloves and turn heat to the lowest possible flame. Cook garlic until the cloves float and are very soft.
Pour the melted duck fat through a fine-mesh strainer to catch the whole cloves. Place the garlic into a jar with a tight-fitting lid and strain the duck fat into the jar through a layer of cheesecloth to catch any burned bits of garlic.
Cloves of garlic simmering in duck fat.
- Checking on the progress of garlic cloves.
Cloves drained in bowl.