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Posts tagged ‘duck fat recipe’

Happy National Fried Chicken Day!

Because today could easily turn into debauchery at a fast food restaurant, we offer you a recipe for Mini Duck-Fat Fried Chicken and Bacon Waffles with Sriracha Honey. Let’s keep this holiday classy, folks. Fried chicken is a serious thing; there’s no need to eat it from a bucket. Celebrate responsibly.

chicken & waffles recipe preview

Duck Fat 50: Duck Fat Focaccia Bread with Herbs & Sea Salt

Have you baked with duck fat yet? If not, you are missing out on a whole world of flavor. Try our recipe for ridiculously delicious duck fat focaccia bread. Topped with fresh herbs and flaky salt, it’s wonderful on its own, as a soup or salad accompaniment, or as the vehicle for your favorite sandwich fillings.  Duck bacon and onion jam might work nicely. Or try spreading duck rillettes on top for a duck on duck fat sandwich.

This recipe will make one 14 x 11 inch loaf – which we predict won’t be around for long. It’s just that good.

Duck Fat Foccacia Bread

Duck Fat Focaccia Bread

Ingredients

2½ teaspoons active dry yeast
1⅔ cup warm water (about 110 degrees F)
½ cup Duck Fat, melted, divided use
2 cups bread flour
2 cups all-purpose flour, plus more as needed
2 teaspoons coarse salt
2 tablespoons chopped fresh herbs, such as thyme, rosemary, and/or oregano
1½ teaspoons Maldon salt, or Gros Sel

Preparation

1. In the bowl of a stand mixer fitted with a paddle attachment, stir together yeast and warm water. Let stand about 5 minutes until foamy. Add 2 cups bread flour, 2 cups all-purpose flour, ¼ cup duck fat, and coarse salt. Beat until mixture comes together. Switch to dough hook attachment and knead on medium-low speed until dough is smooth and elastic. Finished dough should be just slightly sticky, so add additional flour a little at a time, if needed.

2. Gently round dough into a ball and place in a large bowl that’s been lightly greased with duck fat. Cover with plastic wrap and let rise in a warm location until double in size, about 1½ hours.
Generously grease a 14 x 11 inch baking pan with duck fat. Press the dough evenly into the pan and cover with plastic wrap or a tea towel. Allow to rise until doubled again, about 1 hour.
Preheat oven to 425 degrees F with rack in the center.

3. Using the end of a wooden spoon greased with duck fat, press deep indents into the dough at 1” intervals. Brush with remaining duck fat, allowing the fat to pool into indentations. Sprinkle herbs evenly over the dough, then repeat with Maldon salt. Bake until bread is golden brown, about 25 to 30 minutes. Cool in the pan then slice and serve. Wrapped in plastic wrap, focaccia will keep for about 3 days.

Duck Fat 50: Duck Fat Fried Chicken Drumsticks

Fried chicken is having a moment right now. It’s showing up in sandwiches, on waffles, at food trucks and in high-end restaurants. Nothing is quite so satisfying. Try upping your game with our air-chilled and organic chicken, and using the secret ingredient that brings magic to all it touches: duck fat.

An overnight soak in seasoned buttermilk, along with pan-frying in a blend of duck fat and peanut oil, makes this chicken extra flavorful, crispy, and browned. It’s equally delicious piping hot or served cold, picnic style.

duck-fat-fried-chicken-recipe

Ingredients

2 tablespoons kosher salt
3 tablespoons black pepper
1 tablespoon ground cayenne pepper
1 tablespoon garlic powder
2 teaspoons onion powder
2 teaspoons celery salt
1 teaspoon dry mustard powder
10-12 Organic Air-Chilled Chicken Drumsticks
4 cups buttermilk
1 tablespoon hot sauce
3 cups all-purpose flour
1 (7 oz.) container Duck Fat, for frying
Peanut oil, for frying

Preparation

1. In a small bowl, stir together the salt, pepper, cayenne pepper, garlic powder, onion powder, celery salt, and dry mustard powder, until well mixed. Divide the spice mix evenly between 2 mixing bowls. Add the flour to 1 of the bowls, mix well, cover with plastic wrap, and set aside.Using a fork, prick each of the drumsticks a few times to let the flavors seep into the meat. Rub the drumsticks with the reserved spice mix, coating evenly. Pour the buttermilk over the chicken, add hot sauce, and cover the bowl with plastic wrap. Refrigerate for at least 1 hour up to overnight.

2. When ready to cook, melt the duck fat in a large heavy-bottomed skillet or Dutch oven. Pour in enough peanut oil to fill the pan about 2.5 inches deep. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 360 degrees F.

3. Meanwhile, remove the chicken pieces from the buttermilk and in batches, drop them into the bowl of reserved seasoned flour, turning them to make sure they become evenly and heavily coated.

4. Working in batches as to not over crowd the pan, carefully drop the coated chicken drumsticks into the hot oil. Turn the pieces as they brown and do not let them touch each other while frying. If necessary check the underside of a piece by lifting it with tongs. It should be a deep golden brown. Cook the chicken until the pieces are crispy and brown, about 15 minutes, turning occasionally.

5. To test for doneness: Cut into the thickest part of a drumstick. The juices should run clear and the meat should be opaque throughout. If necessary, continue to cook the chicken into a preheated 325 degree F oven, until they are fully cooked. Transfer the fried chicken to a paper towel-lined baking sheet to drain the excess oil. Serve the chicken hot, room temperature, or cold.

Duck Fat 50: Oven-Roasted Veggie Fries

If you like potatoes with duck fat, you’ll love these. Gorgeous roasted vegetable “fries” get extra flavor and color from a swath of luscious duck fat right before baking. Delicious as a side dish or chilly day snack.Recipe_Oven_Veggie_Fries_HomeMedium (1)

Ingredients

Assorted root veggies, such as parsnips, turnips, carrots, and beets; scrubbed, peeled and cut into ¼ inch sticks
Duck fat, softened
Coarse salt
Finely chopped parsley (optional)

Preparation

1. Preheat oven to 400 degrees F.

2. In a large bowl, toss veggie sticks with a few generous drizzles of with a drizzle of duck fat. Make sure each stick is evenly shiny with fat. Season with salt.

3. Spread evenly, in a single layer, on a rimmed baking sheet. Bake until golden brown and cooked through, flipping halfway through baking time. Fries should take about 15-25 minutes.

4. Remove from oven, taste for seasoning and season with salt if needed. Sprinkle with parsley (if using), and serve immediately.

Duck Fat 50: Salted Duck Fat Caramels

And now for something completely different: Salted Duck Fat Caramels from Laura at the beautiful blog Tide and Thyme. Thanks for sharing, Laura! Go have a look at what she’s up to, but first cast your eyes over this tiny miracle.

duckfatcaramels

Ingredients

1 cup heavy cream
5 tablespoons duck fat, chilled
1/2 tsp vanilla
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water
3 tsp sea salt

Preparation

1. Line bottom and sides of an 8-inch square baking pan with parchment paper, then lightly butter the parchment.

2. Bring cream, duck fat, vanilla, and 1 tsp salt to a boil in a small saucepan, then remove from heat and set aside.

3. Boil sugar, corn syrup, and water in a 3- to 4-quart heavy saucepan, stirring until sugar is dissolved. Boil, without stirring but gently swirling pan, until mixture is a light golden caramel.

4. Carefully stir cream mixture into the caramel (mixture will bubble up) and simmer, stirring frequently, until caramel registers 248 degrees F on a candy thermometer. Pour into baking pan and cool 45 minutes. Cut into 1-inch pieces with a buttered knife. Top each piece with a small pinch of salt, and wrap each piece in a 4-inch square of wax paper, twisting 2 ends to close.

 

 

Duck Fat 50: The Duck Fat Doughnut

The duck fat doughnut is a savory miracle. We love this recipe by the incomparable Ian Knauer from  Gourmet magazine, and we continue to believe it is the best doughnut ever. But we might be biased. There is a lot of duck involved.

It’s a perfect recipe for Hanukkah, or for that rarest of holidays, Thanksgivukkah. Sufganiyot, or doughnuts, are traditionally served to commemorate the miracle of the oil at Hanukkah; when you make them with a savory filling of duck confit, they are practically a meal.

We took plenty of photos of the process, which you can enjoy in the slideshow after the recipe….which comes with our heartiest of recommendations.

17 Donuts on the Rack

Savory Duck Fat Doughnuts from Gourmet, August 2009

Recipe: Ian Knauer

INGREDIENTS

1 teaspoon active dry yeast
Scant 1/2 cup warm whole milk (105-115°F)
1 1/2 cups all-purpose flour, divided, plus additional for dusting
1 large egg
About 4 cups rendered duck fat, divided
2 tablespoons sugar
1/2 teaspoon salt
2 confit duck leg
2 tablespoons sour cherry or red currant preserves plus additional for serving

EQUIPMENTa stand mixer fitted with paddle attachment; a deep-fat thermometer

1. Stir together yeast and warm milk in mixer bowl and let stand until foamy, about 5 minutes. (If mixture doesn’t foam, start over with new yeast.) Mix in 3/4 cup flour at low speed until combined. Cover bowl with a kitchen towel and let dough rise in a draft-free place at warm room temperature until doubled and bubbles appear on surface, about 1 hour.

2. At low speed, mix in egg, 2 Tbsp duck fat, sugar, salt, and remaining 3/4 cup flour until combined, then beat at medium speed until smooth and elastic, 5 to 7 minutes. Scrape dough into center of bowl and dust lightly with additional flour. Cover bowl with kitchen towel and let dough rise at warm room temperature until doubled, about 1 hour.

3. Discard skin and bones from duck confit, then shred meat. Stir together meat and preserves.

4. Line a baking sheet with parchment or wax paper and lightly dust with flour. Punch down dough (it will be soft) and turn out onto a lightly floured surface. Cut into 16 equal pieces. With lightly floured hands, flatten 1 piece of dough and put a heaping tsp duck confit mixture in center. Gather dough up and around filling and pinch to enclose. Roll into a ball and transfer to baking sheet. Make 15 more balls, arranging 1 inch apart on sheet.

5. Heat 2 inches duck fat in a 2-qt heavy saucepan over medium heat to 350°F. Fry doughnuts in batches of 4, turning frequently, until puffed and golden, about 2 minutes per batch. Transfer with a slotted spoon to paper towels to drain. Return oil to 350°F between batches. Serve doughnuts hot, with additional preserves.

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Duck Fat 50: Ultimate Movie Night Popcorn

Movie night goes glam with this indulgent popcorn, cooked on the stove top. Because it’s so easy to pop this way, and it’s more fun than the microwave.  The duck fat gives it texture and a certain satisfying flavor, but the truffle butter takes it to another level. Serve it family-style, in a large bowl, or go for the in-theatre experience and use individual paper cones. But be warned: this popcorn is addictive.

Recipe_Truffle_Butter_Popcorn_HomeMedium

INGREDIENTS

  • ½ cup high-quality popcorn kernels
  • 3 tablespoons duck fat
  • 2 tablespoons black truffle oil
  • 3 tablespoons black truffle butter
  • ½ cup Parmigiano-Reggiano cheese, grated super-fine
  • Big pinch of dried Herbs de Provence
  • Maldon sea salt, to taste

PREPARATION

1. In a small saucepan over medium-low heat, melt truffle butter. Remove from heat, add the truffle oil and set aside.

2.  Heat the duck fat and 1 popcorn kernel, over medium-high heat, in a large pot with a lid. As soon as the kernel pops, add the rest of the popcorn, cover the pot and shake over the heat—quickly moving the pot back and forth over the burner—until the popping stops.

3. Pour half of the popcorn into a large mixing bowl, removing any unpopped kernels. Drizzle half of the butter-oil mixture and sprinkle half of the cheese and herbs over the popcorn, tossing to evenly distribute. Repeat with the rest of popcorn. Season to taste with Malden salt and serve immediately.

Christmas Cookies D’Artagnan Style! Duck Fat Biscochitos

Duck fat is not only an indispensable cooking fat, it’s also excellent for baking. It can be substituted 1:1 for lard in any old fashioned recipe, you just need to keep it well-chilled while you work with it. Duck fat adds depth of flavor to baked goods, makes an especially tender pie crust, lofty Viennoiseries, and flaky cookies. Ariane’s father, Andre Daguin, made duck fat pepper biscuits in his chef days. He served them with chilled marinated peaches, the recipe of which is in his 1981 cookbook, Le Nouveau Cuisinier Gascon.

A holiday staple in the American Southwest, biscochitos are cookies made from lard and flavored with anise seed and orange zest. Since anise and orange are also common flavors in Southwest France, we thought we’d put our own spin on biscochitos by making them with duck fat. The cookies are delicious and quickly becoming a holiday favorite around the office. Give them a try!

Recipe after the jump…

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