Duck fat is an old time cooking staple in Southwest France and a secret ingredient of chefs use worldwide. Incredibly tasty with a silky mouth-feel, duck fat enhances anything it is used to cook with. The great thing about rendering your own duck fat is that you end up with a batch of cracklings—delicious to snack on, sprinkled with salt.
In this recipe we will provide two ways to render and drip fat from a duck
► Dripping from a Duck, or Goose
What about dripping? Dripping has been used for centuries and is the fat collected from a duck, goose or chicken. The quality of the fat is dependent upon what the bird has eaten. Dripping collected from poultry produces a very tasty flavour to roasted vegetables. For this reason, this is my favourite fat to cook with.
Did you know?: Duck fat remains stable during cooking and also preserves it’s flavor.
Here are the Essential and allowable GAPS FATS for cooking
Lard, Tallow and Dripping: These fats are fully saturated fats that do not alter their chemical structure when heated. These fats are very stable and good for frying.
Coconut Oil: Select Organic Cold Pressed Extra Virgin Coconut Oil. Coconut oil contains largely saturated fats and does not change its chemical structure when heated. It is important to buy good quality coconut oil to avoid those that have been hydrogenated. It is recommended you acquaint yourself with the benefits of coconut oil and use it generously in your baking. This fat is good for baking cakes and sweets rather than roasting meats and vegetables – best to leave that to the animal fats.
FATS for Salads and Meals
Olive Oil: Select Organic Cold Pressed Extra Virgin Olive Oil. Use daily, drizzled over your meals but do not cook with it as it will change its chemical structure and damage the important minor components. This oil is delicious over salad with a good squeeze of lemon. Getting into the habit in using these oils will supplement your diet well with essential fatty acids and reduce the work load on the liver.