Any Home Bakers Here?

I have a question for you all. I’m getting a lot of fat rendered out of the duck while it’s cooking in the slow cooker.

I know duck fat can be used in baking, but what specifically can it be used for?

I am just curious.

On Food Network they use the duck fat to fry in. They say it gives it a better taste.
 
I make giblet gravy with cream of chicken soup. I only use the meat from the neck. ( I don't eat: 1) liver 2) gizzard 3) heart.)

I add 2 hard boiled eggs to the gravy.
My giblets never make it into the gravy because I eat the heart first, the gizzard second and just pick the meat off of the neck and either eat it or put it in the "chicken" salad.

I don't care for poultry liver so it does get tossed.
 

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