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Posts tagged ‘duck fat recipes’

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.

Top 5 Oscar Party Recipes

Looking for some finger foods for your Oscar viewing party? Here are our top nominees for tastiest appetizers this year. Try a few and see if they win any awards at your house. And be sure to share photos with us on Facebook, Twitter or Instagram.

20160223_OscarParty_FB

1. In the category of “Most Likely to Be Devoured First,” it’s duck wontons with spicy hoisin dipping sauce. Stuffed with our fully-cooked duck rillettes, these will fry up fast …  which is good because they will be eaten quickly! fried-duck-confit-wontons-appetizer-recipe

2. Simple to make but with complex flavors to delight the whole party, our French ham with pears and ricotta recipe benefits from a drizzle of truffle honey. But what doesn’t?

french ham & pear recipes preview

3. What’s savory, sweet, salty, crispy and chewy? This easy recipe for bacon duck fat caramel popcorn. Why do we need both duck fat and bacon? Because it’s just better that way.

duck-fat-caramel-popcorn-with-bacon-recipe

4. Everybody loves fried chicken and waffles, but not everybody gets to enjoy duck fat fried chicken on a fluffy bacon waffle. With this high-end finger food, your party might just get a nod from the Academy of Fried Chicken.

chicken & waffles recipe preview

5. These phyllo triangles are stuffed with umami-rich mushrooms, herbs and crème fraîche.  And if that wasn’t tempting enough, they are topped with black truffle butter to make things all crispy, golden and tasty. Because at the Oscars, you want to be a little extra fancy.

crispy-phyllo-mushroom-appetizers-recipe

With these recipes your Oscar-viewing party is sure to be a smash hit!

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: 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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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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