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Old May 25, 2020 | 9:39 am
  #1231  
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Originally Posted by bensyd
Yeah, if you don't add fat you won't get crunch. Duck fat is the best, but it's also a heart attack in a pan. So I only have that at Christmas.

And yeah, I usually roast at high temps with potatoes. 220c+
what isn’t best with duck fat or bacon fat :-)
it’s tough to skim fat per instructions when cooking anything!
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Old May 25, 2020 | 11:32 am
  #1232  
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Originally Posted by bensyd
Yeah, if you don't add fat you won't get crunch. Duck fat is the best, but it's also a heart attack in a pan. So I only have that at Christmas.

And yeah, I usually roast at high temps with potatoes. 220c+
Actually duck fat is high in the good kind of fat...it is not worse for you than most other fats. It is high in unsaturated fat and even close to olive oil. It is certainly better than bacon fat or butter in terms of health.
I need to get some more..I used mine up about a year ago making home made potato chips. Maybe when I am venturing out more, I will pick some up.
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Old May 25, 2020 | 12:27 pm
  #1233  
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Originally Posted by corky
Actually duck fat is high in the good kind of fat...it is not worse for you than most other fats. It is high in unsaturated fat and even close to olive oil. It is certainly better than bacon fat or butter in terms of health.
...
Originally Posted by bensyd
Yeah, if you don't add fat you won't get crunch. Duck fat is the best, but it's also a heart attack in a pan...
ok everyone - two big contrasts and I need to know. Because I love Peking duck and mandarin duck and any duck yet never eat it at home. Mostly had it at dim sum (yum cha as in the liane moriarty novels) and at Chinese restaurants.
So how should one cook duck at home and is duck fat good like olive oil because...

HOT DOUGS was famous for duck fat fries and I did have it at Cockscomb. So if I can safely eat duck fat, then that would be an awesome meal!!
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Old May 25, 2020 | 1:55 pm
  #1234  
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Originally Posted by gaobest
ok everyone - two big contrasts and I need to know. Because I love Peking duck and mandarin duck and any duck yet never eat it at home. Mostly had it at dim sum (yum cha as in the liane moriarty novels) and at Chinese restaurants.
So how should one cook duck at home and is duck fat good like olive oil because...

HOT DOUGS was famous for duck fat fries and I did have it at Cockscomb. So if I can safely eat duck fat, then that would be an awesome meal!!
I have cooked duck at home and it can be tricky. Other than buying duck confit (which is really already cooked and just needs heating) I leave duck to the restaurants. I have made peking duck...it is very hard for this home cook to get the crispy skin. It must be dried out for a while and I don't have anywhere to hang a duck or don't want to give up the refrigerator space. Too much trouble IMO.
Duck fat is mostly (not all) unsaturated which is why it is similar to olive oil. And it is just so tasty! If you are eating steak and cheeseburgers and sausage and no veggies, you are not observing a heart healthy diet already. Everything in balance and moderation is a good motto. There are good fats and bad fats.
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Old May 25, 2020 | 2:08 pm
  #1235  
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I love a good asian duck! I find most US varieties don’t measure up. I had a free PF Chang version a few months ago, and it was ok, but of course different from normal. I wouldn’t pay $30 for it.

Sometimes you can get amazing value in Asia. At the former Hyatt Bandung, they had a wonderful weekend brunch in their Chinese restaurant. A dozen dim sums, chefs slicing whole ducks, Different stir fries, noodles, fruits and desserts for $6 each.
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Old May 25, 2020 | 2:16 pm
  #1236  
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Cooking dinner inside tonight due to a tropical system dropping loads of rain on us.

Roast pork loin with mushroom gravy
baked potatoes (in the oven)
Baked acorn squash with butter and brown sugar
local cantaloupe and strawberries
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Old May 25, 2020 | 2:28 pm
  #1237  
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Originally Posted by BamaVol
Cooking dinner inside tonight due to a tropical system dropping loads of rain on us.

Roast pork loin with mushroom gravy
baked potatoes (in the oven)
Baked acorn squash with butter and brown sugar
local cantaloupe and strawberries
Sounds pretty good.

I miss pork products quite a bit. When you live in a country that has very limited supply due to religious reasons, you learn to appreciate it a bit more. While I can buy sliced ham, bacon, and some limited fresh pork, not many supermarkets stock them.
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Old May 25, 2020 | 2:41 pm
  #1238  
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Since it’s Monday in NOLA, there can only be one thing for dinner - that great Creole dish of red beans and rice with sausage. Although, modifying a little bit by using some Cajun Andouille smoked sausage.
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Old May 25, 2020 | 2:58 pm
  #1239  
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Originally Posted by corky
Actually duck fat is high in the good kind of fat...it is not worse for you than most other fats. It is high in unsaturated fat and even close to olive oil. It is certainly better than bacon fat or butter in terms of health.
I need to get some more..I used mine up about a year ago making home made potato chips. Maybe when I am venturing out more, I will pick some up.
One of our local restaurants offers several different types of fries, all cooked in duck fat. They are delicious.
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Old May 25, 2020 | 4:50 pm
  #1240  
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Cheese quesadilla with tortilla chips & guacamole and maybe salsa
poached salmon
attempt with steph izard’s cauliflower
carrot coins
easter egg radishes and canned black olives
mango and cold cherries
dessert choices - corn-cherry scone, roll-ppang, homemade Kit Kats, store-bought Oreos / Tate cookies

off to nap! I’m exhausted just thinking of this but I’m really exhausted from staying up late last night to watch more Triton 2018 montenegro poker
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Old May 25, 2020 | 5:37 pm
  #1241  
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Originally Posted by corky
Actually duck fat is high in the good kind of fat...it is not worse for you than most other fats. It is high in unsaturated fat and even close to olive oil. It is certainly better than bacon fat or butter in terms of health.
I need to get some more..I used mine up about a year ago making home made potato chips. Maybe when I am venturing out more, I will pick some up.
Wow I had no idea. I thought it was about the same as using lard. Good to know.
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Old May 25, 2020 | 5:43 pm
  #1242  
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Originally Posted by corky
I have cooked duck at home and it can be tricky. Other than buying duck confit (which is really already cooked and just needs heating) I leave duck to the restaurants. I have made peking duck...it is very hard for this home cook to get the crispy skin. It must be dried out for a while and I don't have anywhere to hang a duck or don't want to give up the refrigerator space. Too much trouble IMO.
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!
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Old May 25, 2020 | 5:55 pm
  #1243  
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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.
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Old May 25, 2020 | 8:10 pm
  #1244  
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Originally Posted by corky
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.
or you can just practice cooking it more often :-)

I made the girl & goat cauliflower sauce (Parmesan cheese, bread crumbs, butter, toasted almonds, mint) to go with the roasted cauliflower. my spouse loved the sauce so much that I’ll cook it together next time. It’s definitely good and I already really love just plain roasted cauliflower.

and for dill sauce, I learned to add in some mustard. Who knew :-)
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Old May 25, 2020 | 9:00 pm
  #1245  
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Originally Posted by gaobest
Who knew :-)
The Scandinavians.
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