How to Render Duck Fat
confit is one of my favorite dishes to cook for guests.
It can be made several days ahead and stays well in the
refrigerator immersed in duck fat for weeks. The only
difficult part in preparing the dish is accumulating all
the duck fat that is needed to completely cover the legs
during cooking. If one purchases duck fat the cost of
the dish rises sharply. . For that reason I tend to buy
a whole duck, render my own duck fat and then use the
carcass for duck stock. A whole duck can render approximately
12 oz. of fat. And, of course you will be left to two
duck breasts for another meal.
is actually a great value in cooking when one considers
what a whole duck costs and what the end results are.
what many are unaware of is the health benefits to duck
fat. Duck fat contains 35.7% saturates, 50.5% monounsaturates
(high in linoleic acid) and 13.7% polyunsaturated fats.(Which
contains Omega-6 and Omega-3 essential oils). This compares
to olive oil which is: 75% monounsaturated fat (mostly
oleic acid) 13% saturated fat and 10% Omega-6 linoleic
acid and 2% Omega-3 linoleic acid. The main difference
between chicken, turkey and duck is that duck contains
more linoleic acid, which chicken and turkey contain a
higher amount of polyunsaturated fats. It appears that
duck and goose fat is more like olive oil than it is like
butter or beef.
Facts about Duck Meat --Source: Fatty Acids in Foods and
Their Health Implications" Ching Kuang Chow
and goose muscle are predominantly dark muscle throughout
the carcass. Duck muscle contains 5.95% lipid without
the skin and 39.34% with skin. Muscle alone contains 50.3%
saturated, 33.4% monounsaturated and 16.3% polyunsaturated
fatty acids, whereas duck with skin contains 35.7% saturates;
50.5% monounsaturates and 13.7% polyunsaturates As with
chicken and turkey the addition of the skin increases
the proportion of monounsaturated fatty acids in the lipid
from duck. The major fatty acids in duck fat are similar
to those in chicken and turkey except for the absence
of long chain PUFA's and a higher proportion of linoleic
acid. " Source: "Fatty Acids in Foods and Their
Health Implications" Ching Kuang Chow
with a whole duck saves money.
Cut up the duck....
can use breasts for excellent crispy duck breasts
(See recipes below)... legs for confit or rillettes...
and carcass and wings for stock.
off the carcass and rendering the duck fat will yield
approximately 12 oz. See -- How
to Make Duck Fat
the United States, 315 of every 100,000 middle-aged men
die of heart attacks each year. In France the rate is
145 per 100,000. However, In the Gascony region, where
goose and duck liver form a staple of the diet, this rate
is only 80 per 100,000 (See below: Can Foie Gras aid the
heart?) This phenomenon has recently gained international
attention as the French Paradox --They eat more fat in
Gascony than anyplace else, but they live the longest
is important in storing duck fat that there are no water
soluble products in the fat. This can increase the level
of oxidation and decrease the lifetime of the fat. After
leaving the fat to rest in the refrigerator for a day
or two remove and scrape off the liquid at the bottom
which will be an excellent source of rich duck stock for
your sauce (See image below).
skim any nonfat substances that may have risen to the
top of the fat. What's left will stay fresh in the refrigerator
for a long period of time and can be used again for confit
or frying vegetables -- it is an excellent alternative
to Render Duck Fat
Truth about Saturated Fats
Duck Stops Here
Foie Gras Aid the Heart? A French Scientist Says Yes
Quality of Rendered Duck Fat