ToddWeston Posted August 29, 2013 Share Posted August 29, 2013 Have a family feast coming up and they asked for my roasted potatoes. I usually buy duck or goose fat back home but thought it would be fun to try it as duck isn't that terribly expensive and hopefully I can save enough duck for a cassoulet (maybe ?) Any tips on which method works best (water or dry method) with Thai ducks ? are they super fatty ? The prepared ones in restaurants seem very lean and tasty. http://www.greenmarketrecipes.com/poultry/making_duck_fat.htm Link to comment Share on other sites More sharing options...
RabC Posted August 29, 2013 Share Posted August 29, 2013 We regularly have duck as a meal, slow roasted. I get about 2/3 of a cup of fat from two leg portions that I then keep for my roast spuds. Just an idea, you can have a nice duck meal and get the fat for your tatties. 2 Link to comment Share on other sites More sharing options...
Bpuumike Posted August 29, 2013 Share Posted August 29, 2013 We regularly have duck as a meal, slow roasted. I get about 2/3 of a cup of fat from two leg portions that I then keep for my roast spuds. Just an idea, you can have a nice duck meal and get the fat for your tatties. Do you put the duck on a rack with tatties underneath? Mmmhhh Heaven. Don't know where you live of course but where do you buy your duck? Lord luv a duck Link to comment Share on other sites More sharing options...
Chicog Posted August 29, 2013 Share Posted August 29, 2013 I normally steam the fat off then roast the duck. Save the fat for some nice proper chips unless you can get your hands on some beef dripping. Sent from my GT-I9300 using Thaivisa Connect Thailand mobile app Link to comment Share on other sites More sharing options...
RabC Posted August 29, 2013 Share Posted August 29, 2013 We regularly have duck as a meal, slow roasted. I get about 2/3 of a cup of fat from two leg portions that I then keep for my roast spuds. Just an idea, you can have a nice duck meal and get the fat for your tatties. Do you put the duck on a rack with tatties underneath? Mmmhhh Heaven. Don't know where you live of course but where do you buy your duck? Lord luv a duck I actually roast the duck sat on top of whole cloves of Garlic with a few rosemary sprigs for good measure. We don't actually have roasties with the duck, normally a salad as my Thai partner isn't into spuds. The roasties are made when we have western friends round for dinner. I am in Pattaya and get my duck at friendship. I must admit to bringing back Goose fat from the UK when I am there. I was told that around Christmas time Goose Fat can be found in the Central Food Halls. naughty but soooooooo nice. 2 Link to comment Share on other sites More sharing options...
ToddWeston Posted August 29, 2013 Author Share Posted August 29, 2013 We regularly have duck as a meal, slow roasted. I get about 2/3 of a cup of fat from two leg portions that I then keep for my roast spuds. Just an idea, you can have a nice duck meal and get the fat for your tatties.Do you put the duck on a rack with tatties underneath? Mmmhhh Heaven.Don't know where you live of course but where do you buy your duck? Lord luv a duck I might just as well share the way I do my roasties and honestly they are the best IMHO, but if there is something better I'll give it a whirl. Bring potatoes to the boil with salted water 5 to 8 minutes (don't put them in hot water) Drain in colander and leave for 5 minutes for the steam to evaporate Return to pot - put lid on the pot and give them a really good shake just to fluff them Place in roasting pan with goose fat or duck fat on gas mark 4 for 30 minutes. (200c) The fluffing part makes them crispy and wonderful. I like the idea of using the fat from the roast RAB - I'm also curious do you rack roast the bird ? and any thoughts if I spatchcocked the bird ? I'd really like to get as much fat as possible. Link to comment Share on other sites More sharing options...
RabC Posted August 29, 2013 Share Posted August 29, 2013 (edited) We regularly have duck as a meal, slow roasted. I get about 2/3 of a cup of fat from two leg portions that I then keep for my roast spuds. Just an idea, you can have a nice duck meal and get the fat for your tatties.Do you put the duck on a rack with tatties underneath? Mmmhhh Heaven.Don't know where you live of course but where do you buy your duck? Lord luv a duck I might just as well share the way I do my roasties and honestly they are the best IMHO, but if there is something better I'll give it a whirl. Bring potatoes to the boil with salted water 5 to 8 minutes (don't put them in hot water) Drain in colander and leave for 5 minutes for the steam to evaporate Return to pot - put lid on the pot and give them a really good shake just to fluff them Place in roasting pan with goose fat or duck fat on gas mark 4 for 30 minutes. (200c) The fluffing part makes them crispy and wonderful. I like the idea of using the fat from the roast RAB - I'm also curious do you rack roast the bird ? and any thoughts if I spatchcocked the bird ? I'd really like to get as much fat as possible. Todd Your roasties recipe is exactly the same as I do, taught to me by my mother who was taught by her mother...........My one let down here is the poor quality of the potatoes, not great for anything but mash. As I said I only cook two leg portions and they are sat on top of garlic so the fat can drain away from the meat and also cooks the cloves of garlic. If I was doing a whole bird it would certainly be on a rack. I am not sure spatchcocking would get you any more fat and its quite a chore for what i think would be minimal returns. Edited August 29, 2013 by RabC 1 Link to comment Share on other sites More sharing options...
jollyposty Posted August 29, 2013 Share Posted August 29, 2013 We regularly have duck as a meal, slow roasted. I get about 2/3 of a cup of fat from two leg portions that I then keep for my roast spuds. Just an idea, you can have a nice duck meal and get the fat for your tatties. Do you put the duck on a rack with tatties underneath? Mmmhhh Heaven. Don't know where you live of course but where do you buy your duck? Lord luv a duck I actually roast the duck sat on top of whole cloves of Garlic with a few rosemary sprigs for good measure. We don't actually have roasties with the duck, normally a salad as my Thai partner isn't into spuds. The roasties are made when we have western friends round for dinner. I am in Pattaya and get my duck at friendship. I must admit to bringing back Goose fat from the UK when I am there. I was told that around Christmas time Goose Fat can be found in the Central Food Halls. naughty but soooooooo nice. rab you got me dribbeling I cant even say it now cheers.. 1 Link to comment Share on other sites More sharing options...
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