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Duck fat

Other names: Schmaltz

A light colored fat typically rendered from the skin and fat of the duck. It is a common French cooking ingredient used for perfect for confits and general sautés. You can mix duck fat with blanched pounded garlic. It is known as Gascony butter and is used to flavour soups and cassoulet and can be spread onto croutons. Mediterranean style vegetables such as peppers, eggplant and zucchini will take on a whole new flavour when roasted or grilled with duck fat and garlic cloves.
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Where to buy

Substitute for duck fat

Lard or render your own, see recipes.


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