Wed, Jun-03-15, 05:55
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Senior Member
Posts: 4,071
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Plan: Very LC, Higher Protein
Stats: 227/186/185
BF:
Progress: 98%
Location: Herndon, VA
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Quote:
Originally Posted by Verbena
Buy a duck; shouldn't be too hard. I can find them at the local supermarket in the section of the freezer where the turkeys are (geese as well, and they also have good fat ... and more of it). While the frozen duck is thawing, look up some recipes that might interest you for dinner. Roast duck is lovely - and no dis-assembly needed! Otherwise, sharpen a knife to dismember the bird. When fully thawed pull out all the easily accessible fatty bits. If dismembering the bird you will find there are other places where there is a lot of fat, and this can be cut off and added to the fat pile. Now either make your duck dinner (during which, and depending on cooking method, you may be able to capture some of the fat which cooks off. This is good stuff, though will have more "cooked" flavor than that which is simply rendered), or chop up your duck fat pieces, put them in a slow cooker, if you have one, or a heavy pot with enough water to cover the bottom of the pot by about 1/4" (not absolutely necessary, but it does help to keep it from browning too much). Turn the slow cooker to low, or put the pot over med low heat (or put it in the oven at around 300*F), and let it melt - without a cover so that the water can evaporate. It will take quite some time (hours) but doesn't require much work from you - maybe stir it every once in awhile. Ladle off the melted fat, and, if you want, raise the heat and fry the remaining bits till crisp. They make a nice snack or salad topping.
Voila! Duck fat! And a delicious duck dinner!
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Looks like roast duck is in my future! We got off topic a bit here, but linking this to Jimmy Moore, moving toward different animal fats like duck rather than dairy, my go to is HWC and grass-fed butter, I don't eat a lot of other dairy products, may be worth a try for 30 days to determine whether there's a change.
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