You will need
  • The carcass of a duck;
  • Casserole (pot) with a thick bottom;
  • Container to store fat with a tight lid.
  • Potato baked with duck fat:
  • Potatoes 8 PCs;
  • Fat utny 3 tbsp;
  • Garlic 2 cloves;
  • Thyme;
  • Salt to taste.
  • For the sandwich mixture:
  • the fat duck;
  • lard;
  • a mixture of Provencal herbs;
  • garlic;
  • salt.
  • For the braised cabbage:
  • duck fat;
  • cabbage;
  • carrots;
  • bow;
  • spices.
1. Cut carcasses with the most fat locations (skin, tail, internal fat), wash thoroughly.
2. Chopped bacon, folded into a saucepan, place over low heat. To melt while stirring before the formation of yellowish-brown cracklings and fat light yellow color. Keep rinds are not burnt!
3. Allow to cool liquid and gently pour it into the prepared clean and dry the dishes.
4. Cool. Store in the refrigerator.
Golden potatoes in duck fat:
1.Preheat the oven to 180 ° C.
2. Peel the potatoes and cut into slices. Boil in salted water for 10 minutes. Drain and air dry.
3. Put the duck fat into a deep baking tray and place in oven for 5 minutes to warm up.
4. To fat put the potatoes, crushed garlic and thyme. Add salt and stir.
5. Set in the oven for 45-60 minutes and bake until Golden brown.
Sandwich the mixture.
1. Before you melt the duck fat, add equal amount by weight of pork fat.
2. Melt mass to obtain the fat, add just before turning off the mixture of Provencal herbs (oregano, Basil, thyme) and garlic cloves.
3. Add salt to taste.
4. Pour the flavorful fat into the jar and store in the refrigerator.
5. If necessary, spread hot rye toast with this mixture.
Such sandwiches are often used in Mediterranean cooking, they are tasty, healthy and very well saturated!
Stewed cabbage.
Prepared according to the same recipes that you use normally, but as duck fat is used.
This fat like no other perfectly in taste and nutritional qualities of cabbage.
Stewed or fried cabbage with duck fat is extremely tasty and flavorful.