How To Cook With Duck Butter (rendered Duck Fat)?

I like calling it duck butter, but this term, in the context on this story, applies to any rendered waterfowl fat. To make it, take the skin from your birds and cut into approximate 1-inch-by-1-inch pieces. Do note: Skin contains fat and fat contains flavor and that flavor is largely a product of a bird’s diet.

How to Make Duck Butter

Translation: You may not want to make duck butter from divers, mergansers, and sea ducks. But I can promise you a Canada goose plump from a soybean diet will taste delicious.

How to Make Duck Butter

After cutting into pieces, add those pieces to a skillet and cover with water. Add that skillet to the stovetop and turn the burner to medium-high. Once the water starts to boil, turn the heat to medium-low.

How to Make Duck Butter

The color of the liquids will turn milky, then eventually will turn clear and start to bubble. When this happens, you’re done at the stove, so turn off the heat. This process could take anywhere from a half hour to an hour.

How to Make Duck Butter

The short answer: Anything you might use lard or butter for. The smoking point of butter is 302, while duck butter is 375 degrees Fahrenheit, which means you can cook with it at higher heat and add a nice sear to a steak, for example.

What to Make with Duck Butter

Rub down some gold potatoes with it and roast those Yukons to perfection. Sauté some vegetables in your duck butter for a waterfowl stir-fry. The possibilities are endless.

What to Make with Duck Butter

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