- Oct 13, 2001
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Butcher shop around me have some. I know fancy places use duck fat for French fries.I’ve only used tallow for steaks. It worked like anything else. Not sure if it would just make everything taste like beef.
O he’ll ye. I made a duck ragu pasta at the start of the year and the beginning part of the cook involved rendering down some legs and breasts. I kept a jar of duck fat in the fridge from what I got off the cook and made home fries and potato wedges all the live long day with it. Probably got a bit over-zealous considering duck fat is okay to store for like 6 months but I definitely got full use of it.That duck fat rendered from cooking duck breasts is excellent.
I wish my local Costco had Mambo Sauce. One of the things I missed when I was in the DMV.Costco was carrying Cap City Mambo Sauce so I grabbed a bottle. Put it on a thigh. Don’t think I had ever had it on chicken that wasn’t fried before. Still good