This is very traditional, of course. I used Muscovy duck breasts. I do them like roast chicken breasts, Italian or Provencal, or even Bordelaise, style.
Skin the breasts, and then roast and render the fat separately, for use later in such things as cassoulet, if you can stand that many beans!
I put some smoked bacon fat on them! I know this sounds crazy, but once skinned, they can absorb the smoked bacon flavor, rosemary thyme, garlic, olive oil, etc, and you still have all that duck fat for other uses.
You could make a nice pastry dough, to enrobe, say, Delmonico Gizzard Wellington, Delmonico or Beef Wellington, or Gizzard Wellington, or even a cornish pasty, or meat pie, with some nice duck fat instead of butter or lard! Using duck fat to saute greens is traditional.
You could even fry chicken, Wiener Schnitzel, or say country fried steak in it!
See also Wolfert, The Cooking of South-West France.
If you want to fry say chicken, sausages or hamburgers, shrimp or salmon, use this!
This post is dedicated to Robin Ellis, the original screen Poldark. I know he can eat some of this, though they have gone mostly vegetarian!
One might even consider duck fat for ratatouille!
You could even fry chicken, Wiener Schnitzel, or say country fried steak in it!
See also Wolfert, The Cooking of South-West France.
If you want to fry say chicken, sausages or hamburgers, shrimp or salmon, use this!
This post is dedicated to Robin Ellis, the original screen Poldark. I know he can eat some of this, though they have gone mostly vegetarian!
One might even consider duck fat for ratatouille!
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