Duck Fat: Genesis03/04/09
I had the good fortune to find a full pound of duck fat for sale at the store today. You can buy rendered duck fat online but you can get more for cheaper locally, at least here in Ohio. When I saw that it was only slightly more expensive than a pound of butter, I felt obligated to buy it.



Now, I'll admit to collecting duck fat before, after roasting a duck, and using it to fry eggs and potatoes over the next week. But I've never just cut to the chase and BOUGHT the duck fat before. It's a uniform and light color, missing the little flakes of duck skin that always float in my home-rendered bird lard, but full of possibility.

I made a second trip to the store after staring at my tub of fat, waiting for inspiration to arise, and only ended up with some eggs, potatoes, onions, and mushrooms. Standard fare and all things I've duck-fried before. The reason I'm blogging about all of this is that I've never really had a large quantity of duck fat to cook with. Like a parsimonious stoner, I have always hoarded my duck fat carefully, using the minimum amount possible, scraping the last greasy dregs from the bottom of the jar to fry one last egg or melt over some roasted potatoes.

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Over the next couple of weeks I am going to explore the boundaries of duck-fat. Perhaps you will join me on this unctuous odyssey. Maybe you're an expert chef, maybe you're a foodie, or maybe you're like me, a guy who is wondering if he can make a batch of those Red Lobster cheddar biscuits with duck fat instead of butter.
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