Cooking With....Animal Fats

Duck Fat  

Duck Fat renders food crisp, glossed, and golden.   If you are treated to extraordinary crispy shallots, french fries, or chevre-stuffed rice croquettes, chances are duck fat was involved.  This natural fat is the anti-Crisco of frying, baking, and searing.  Get it into the hottest pan you’ve got. When it’s jumping, lay a layer of anything that requires high, high heat.   

Love your potatoes  any style:  wedges for steak-frites, tiny cubes for hash, grated for latke 

Get a smokin’ sear on wild mushrooms and meat  

Add golden color to grilled cheese, roasted veggies, and pilafs 

Deep fry wontons, fritters, pierogies, ravioli; tortilla chips 

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Beef Tallow  

Beef Tallow is richly flavored, joyously fatty, and abundantly versatile. True to tradition, it makes preserving foods and starting recipes a high-heat proposition.  

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Simple chili starter - sear your meat for chili, beef stew, or slow cooker braise.  

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Did someone say gravy?  Oh, YES.  

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Crisp croutons to accompany soups such as minestrone or bean soups.

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Start a stuffing, wild mushroom saute, or  even pastry with supercharged flavor. 

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Hearty meals await: pot pie, cassoulet, hominy stew.

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Confit game, rabbit, or even veggies. 

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