Duck Fat 3: Duck, Goose, Marnier03/21/09
My time with my pound of duck fat is running out. Slowly but surely, over the past couple of weeks, it has all been used. Frying eggs, frying potatoes, frying onions, mostly. Wilted spinach with duck fat, scallops sauteed in duck fat, chicken livers breaded and pan-fried in duck fat. Standard fare for the duck-lardist, really.

Enter the Duck Goose Marnier.



I melted down the remains of my duck fat into a glass cup. Behind it stands Grey Goose and Grand Marnier, some spirits I thought would taste good with my fatty remnants.



The cork snapped off! Now I "have" to drink the rest of it!



Recipe for Duck Goose Marnier: Add 1 oz vodka, 0.5 oz Grand Marnier to a brandy snifter. Stir in 1/4 tsp. of duck fat.

Initially, I thought the alcohol content would emulsify the duck fat, but it was not to be. The fat congealed almost immediately, like an alternate-universe Orbitz. Tiny fat globules floated on top of the amber liquid. I swirled the mixture and sniffed it. To my surprise, it was pleasantly aromatic. An earthy low-note of duck fat came out as a foil to the floral notes of the vodka and citrus of the Marnier. I took a sip.



The familiar taste of a Vodka Grand Marnier washed over my tongue, and just as I thought, "Hey, this isn't bad!" the delicate spheres of duck fat exploded in my mouth, coating my tongue and the roof of my mouth. It was wrong, unpleasant, and unfinishable. As I poured the rest of it down the drain, a phantom vignette flashed through my mind: I'm at an old lady's house. She offers me a soda, and I accept. She takes a mug out of the dishwasher, her hands shaking, fills it with orange soda, and hands it to me. It is only after I take the first sip that I discover she used the mug to store bacon grease, and that her dishwasher does not work. Deliciousness: -3 / 10

I will get some more duck fat soon. This isn't over.


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