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Something Completely Different
I've seen other brands of sprays in the past; but this one was a surprise, and this type was noted as the Dietician's Choice by the grocery store. I 've been sheltered.
Unusual Packaging
Looking Close... on Friday
This Louisiana-style stew is intensely flavorful with its combination of duck breast, andouille sausage, shrimp, and Tasso ham. It is served over rice but would also be delicious with grits.
For this recipe, please go to:
creativeelegancecatering.blogspot.com/2026/01/duck-andoui...
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Ah....duck fat. A little secret I discovered a couple of years ago - on a whim I decided to try it. Needless to say, and no exaggerating, it was life changing. :-0 I sparingly use it, and only for certain recipes. Last night it was used in a dish of pork chops cooked in cabbage and wine. I browned the chops in it first. Yummy!
Finished in duckfat
Category: Burgers
12225 Westheimer Rd
Houston, TX 77077
Neighborhood: Westchase
(281) 497-4897
I was out playing Campmaster at my Scout camp this past weekend (as attested to by yesterday’s photo) along with a few friends. “Campmastering” doesn’t really equate to “camping”, though, since the Campmaster’s building, the Phillips House, is also the residence for the Camp Director in the summer, and is a heated 2 bedroom, 1 bath cabin with a kitchen.
With the group that is usually out there with me for these weekends, I’m the designated cook, and I usually go overboard for our Saturday dinner. Over the last few years I’ve had several trips to Portland, Maine both with this same group of friends and for my most recent wedding anniversary, where we’ve enjoyed meals at Duckfat, a fantastic little sandwich shop, so for this weekend I took my basic inspiration from their menu. That translated into a dinner of meatloaf panini with tomato-bacon-chipotle jam, pickled red onion, and chipotle gouda; Hatch chile macaroni and cheese; sautéed red chard in a mustard sauce; vanilla milkshakes with salted duck fat caramel; and orange-cardamom donut holes with more salted duck fat caramel. (I'd love to have done duck fat Belgian-style fries as a side, but the kitchen venting in the cabin can't really keep up with that much deep-frying. Even the donuts were pushing it.) Ridiculously indulgent, but we only do this a couple of times a year.
This is the salted duck fat caramel, drizzling off a spoon in the morning sun. Improvised a reflector with some white paper towels just to fill the shadows a bit, with a brown craft paper bag in the background.
Nikon D7000 w/Nikkor 50mm ƒ/1.8 prime, 1/250s @ ƒ/2.8, ISO100. Color finishing in Aperture.
Ingredients
2 c. sugar
2 tbl. light corn syrup
2/3 c. water
2 c. heavy cream
2 tbl. rendered duck fat
1 tsp. kosher salt, Maldon sea salt, or similar
Directions
Bring the cream just to a simmer in a sauce pan, then turn off the heat.
In a large heavy-bottomed sauce pan or saucier, put the sugar, corn syrup, and water. Swirl it a bit to wet the sugar, put on a lid, and bring to a simmer. The steam should help dissolve any sugar on the pan sides. Remove the lid, then continue to cook over medium-high heat until the sugar dissolves, the water evaporates, and the sugar begins to caramelize. Swirl gently until the sugar is caramelized and taken on an orange-amber color.
Carefully pour in the hot cream, whisking constantly. This is going to bubble and sputter, so use caution. Whisk in the duck fat, then return to the heat and bring back up to a boil. With these ratios of sugar to cream this will be a sauce consistency as soon as it reaches a boil, but if you want to be absolutely sure boil until you reach 220°F on a candy thermometer. Remove from the heat and whisk in the salt.
This will keep for a week or so in the fridge, assuming you can wait that long. You should bring it to room temperature or warm it slightly before using. This is fantastic over ice cream, as a ingredient in milk shakes, with sliced apples or bananas, as a dip for donut holes or churros, or, well, anywhere you might use caramel otherwise.
i cooked dinner for the hubby tonight: rib eye steak, brussel sprouts, and pommes salardaises (fingerling potatoes cooked in duck fat)
recipe for the potatoes posted here on my blog
A casual restaurant with great pannini and poutine. (It's the middle section with the striped awning behind the outdoor seating area.)
A casual restaurant with great pannini and poutine. (It's the middle section with the striped awning behind the outdoor seating area.)
I've learned a few things.
Sometimes you don't need to spend your moments snapping photos.
Sometimes you don't need to meet someone face to face to actually be friends.
And when you finally do, it feels like you've met them a 1,000 times at your kitchen table.
YUM!
I had an excellent salad at Duckfat in Portland, ME last weekend and wanted to make it myself.
Theirs had spinach as a base instead of a spring mix, candied pecans instead of walnuts, their grapefruit was more mild than this insane kind we have, and I didn't have any basil so said "what the heck" and put some Parmesan on top because Parmesan and fennel like each other.
I quick pickled some fennel for it this morning by bringing some white vinegar, salt, peppercorns, and a smidge of sugar to a boil and then pouring over sliced fennel.
Sadly, it was 45 minutes before a table was ready. We waited on a picnic table in the shade across the street.
“Barbecue may not be the road to world peace, but it's a start.” @anthonybourdain : BBQ Platter ~ (2) BBQ sliders w/ pickled red cabbage, bread & butter pickles, & served on a @paindavignoncafe slider bun | Yukon potato salad w/ chive mayo | vinegary slaw w/ charred broccoli | duck fat cornbread | side of our house made pickles • • • • #foodnetwork #foodtrip #foodart #foodgasm #foodblog #foodie #foodies #foodblogger #foodstagram #foodstyling #foodprep #foodpassion #foodtruck #foodpic #anthonybourdain #topchef #rip #bbq #sevendifferentkindsofsmoke #bradleysmoker #hickory #grilling #barbecue #pork #cabbage #pickles #potatosalad #cornbread #duckfat #smoked
Spent last weekend in Portland, Maine with a group of my long-time friends, for our annual "Guy's Weekend", camping and visiting the local breweries, distilleries, bars, food trucks, and restaurants. Some truly excellent comestibles, particularly from New England Distilling, Maine Craft Distilling, Rising Tide Brewing, Bunker Brewing, the Small Axe truck, and Duckfat. Had a great time, as usual, but my diet is still recovering.
Since the weather was phenomenal, we went for a short hike on Crescent Beach on Cape Elizabeth. This is one of the aforementioned group of friends, resting in the fall sun on a rocky outcrop on the western end of the beach.
Nikon D7000 w/Nikkor 18-300mm @ 26mm, 1/1000s @ f/4, ISO200. Color finishing and some minor cleanup in Aperture.
Sadly, it was 45 minutes before a table was ready. We waited on a picnic table in the shade across the street.
Hover your mouse over for notes. From the Marché de Producteur (producers market) that happens annually in Paris - www.davidlebovitz.com/2010/11/marche-des-producteurs-pari...
What a fun dish to make! This roasted potato casserole is made of thinly sliced German Butterball potatoes and shallots seasoned with duck fat, aleppo pepper, course salt, and thyme. I love the crispy edges contrasting with the tender middle. This sidedish looks so handsome I can see myself serving it at Thanksgiving in lieu of mashed potato.
Recipe from smitten kitchen. Read more at Dessert By Candy.