Duck Fat (Golden Goodness!)

Have you cooked with duck fat??? NOW is the time--it has a high smoke point, is fabulous for roasting potatoes and other veggies, rubbing down turkeys for the smoker, and these two additional recipes I have listed here:  Duck Mayonnaise or Duck fat Cheddar Chive Cornbread

HOW DO YOU DO IT?

Use one or two packages of our duck frames (there are 2 frames per pkg), thaw and arrange on a oven safe wire rack and place in a baking dish or pan.  Score the fat that is on the frames in a crosshatch design.  This will allow more fat to be released.  Rub the frames with fresh garlic, sprinkle generously with salt and pepper, and add herbs (I highly recommend rosemary).  Place in a preheated 300 degree oven.  Roast for roughly 1.5-3 hours, depending on how many frames you have and how crispy you let them get.  The meat is done when the internal temperature reaches 165 degrees.  About half way through cooking, score the fat again.  When temp is reached, remove from oven.  Let the pan cool a few minutes and then pour the fat into a clean, glass jar using a strainer or cheesecloth to make sure you don't get dark colored impuritues into your fat.  If you still have additional fat that has not completely melted down, you can cut it off in small chunks and pan fry it on the stove to get even more fat!