by Samantha Seneviratne and Melissa Pellegrino
A nice little bonus came out of testing the recipes for roasted duck and goose: lots of rendered duck and goose fat. We were happy to have it because it’s a tasty alternative to oil and butter. Stored in the freezer, it’ll last for up to a year. Because the duck fat from the Roasted Duck with Tangerine-Hoisin Glaze (featured in the article linked above) is subtly flavored with tangerine zest and five-spice powder, it’s best used in Asian or North African styles of cooking, like stir-fries or tagines. The goose fat is plain and therefore more versatile. Here are some of our favorite ways to use it (these ideas will work with unflavored duck fat, too, if you happen to have some):
Roasted potatoes Toss baby red potato wedges with 1 Tbs. fat, salt, and pepper. Roast in a hot oven until tender, and then sprinkle with fresh thyme.
Sautéed baby carrots and cipollini onions Sauté peeled baby carrots and cipollini onions in 1 Tbs. fat with a little honey and a pinch of cayenne until tender and browned.
Fennel confit Poach wedges of fennel in enough fat to cover until meltingly tender; serve alongside steak or lamb chops.
Sole meunière Dredge four sole fillets in flour. Pan-sear in 2 Tbs. fat until golden-brown on both sides and cooked through. Sprinkle with lemon juice and parsley.
Warm vinaigrette Warm 3 Tbs. fat and gradually whisk it into 1 Tbs. red wine vinegar and 1/4 tsp. Dijon mustard. Add chopped shallots and tarragon. Toss with spinach or frisée.
Chive and goose fat biscuits Substitute cold fat for the butter in your favorite biscuit recipe and add chopped chives with the liquid ingredients.