Any Home Bakers Here?

[jnicholes]

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.

 

[shineandrise]

Can you imagine making cheesecake in a pumpkin?

No!

 

[N F C]

I render a stock using the neck, feet, giblets and anything else left over or the spent carcass. I skim the fat that I get from it as long as I get at least 3 table spoons it's good, if not then add butter to make it 3 table spoons. Heat the fat, add 3TBS flour cook it a bit, add desired spices and then the stock and chopped up giblets. Unlike R2Elk, I like the liver in my gravy. I also add mushrooms.

That's how I do it too (including the liver!).

 

[N F C]

I didn’t see pumpkins when I went shopping the other day. Maybe one of you will make one of these.
View attachment 2395385
https://www.foodnetwork.com/recipes/food-network-kitchen/chocolate-cake-in-a-pumpkin-9343335

That's interesting! It would be fun to have for a holiday dessert.

 

[shineandrise]

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.

Some things I often do is use it for seasoning on other meats, you can use it to saute greens, it can be used as a base for sauces like tomato paste, or mix it with cooking fat sometimes called for in quick breads such as cornbread, or make salad dressings such as vinaigrettes. Finally, you can actually fry things just as potatoes in a pan like you would with frying fat- if you have the right recipe. I don't know if it would taste different when using duck fat though... I never used that type. I hope this helps!

 

[jnicholes]

Some things I often do is use it for seasoning on other meats, you can use it to saute greens, it can be used as a base for sauces like tomato paste, or mix it with cooking fat sometimes called for in quick breads such as cornbread, or make salad dressings such as vinaigrettes. Finally, you can actually fry things just as potatoes in a pan like you would with frying fat- if you have the right recipe. I don't know if it would taste different when using duck fat though... I never used that type. I hope this helps!

thanks. I appreciate it.

 

[shineandrise]

thanks. I appreciate it.

Your welcome!

 

[jnicholes]

that top layer is fat. The bottom is stock.

 

[shineandrise]

View attachment 2395508

that top layer is fat. The bottom is stock.

That is a lot!

 

[R2elk]

View attachment 2395508

that top layer is fat. The bottom is stock.

I have found that a fat separator is well worth having.