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Duck

post #1 of 5
5/7/10 at 6:05pm
Thread Starter 

why is duck fat consiered cullinary gold?

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post #2 of 5
5/7/10 at 6:58pm

A.  It tastes good.

 

B.  Food appropriately fried in duck fat is rich but not greasy.

 

C.  It tastes good.

 

BDL

What were we talking about?
 
http://www.cookfoodgood.com
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post #3 of 5
5/8/10 at 9:26am

Plus it's almost as difficult to get hold of as real gold.

They have taken the oath of the brother in blood, in leavened bread and salt. Rudyard Kipling
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post #4 of 5
5/8/10 at 9:54am
Thread Starter 

hahaha thank you if it tastes so good i have to find some place to try it

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post #5 of 5
5/8/10 at 11:03am
Quote:
Originally Posted by KYHeirloomer View Post

Plus it's almost as difficult to get hold of as real gold.


I recall an Iron Chef America episode, I think it might have been the garlic battle with Batali, where the fryers were not filled with veggie oil but duck fat.  Wow.  Wish I could have been a judge for that episode!

 

mjb.

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