Originally Posted by
bensyd
Wow I had no idea. I thought it was about the same as using lard. Good to know.
Yes. Not at like lard. It is fun to find something that tastes really good and find out it is not horrible for you! It is still fat and I am not saying french fries in duck fat is health food but it is far healthier than cooking in lard or saturated fat.
Originally Posted by
bensyd
I had a look at doing a Peking duck but it was just way too fiddly. I think I could get the skin to sort of 80% of what Peking duck is with minimal work and that should be enough to get a duck pancake. For home cooking that's fine by me. I did an experiment with a chicken a few months ago to see how dry I could get the skin while keeping the insides moist and it came out really well. Maybe I'll try with a duck next time!
I did the whole shebang once. I made the pancakes and the duck and the whole bit. It was good but I think Chinese restaurants do it better. Unfortunately, that is always my quest--I don't really have any decent Chinese near me. I could go to Chinatown or San Gabriel Valley but usually don't feel like making the schlep. It is one of my favorites so I need to make an effort once I get out of this hibernation.