I know I’m late to the party. I have heard of it for years but finally tried some and I was impressed.
So far I have fried venison, pheasant, Grouse and potatoes and unless I get sick of the deep rich flavor it will now be part of my cooking arsenal. Its expensive though. Not sure I would deep fry with it because of that.
Tell me about your experiences with duck fat.
Goes great drizzled on french fries and back when popcorn was made in real poppers, replace the cresco to start with.
Dad used goose fat too but I was never a fan.
I switched to rendered duck fat or wagyu beef tallow for all pan searing and sautéing a few years ago. I prefer the flavor when using the duck fat over tallow or even bacon fat. Not sure if you have a Pick ‘n Save in your area but found their Private Selection brand duck fat to be the most cost effective, about $12 for an 11oz jar. I bought a 42oz South Chicago Packing Co. beef tallow on Amazon in Dec 2022 and it’s still half full and tastes just fine.
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