"But as to recipes, I see I need to rethink the confit. It doesn't taste fatty?
I also wonder if perhaps the way I rendered the fat made it unpalatable. When you cook in duck fat, how exactly do you collect it? I boiled the less desireable parts and when it chilled picked up the fat clumps off the top. But it smelled gross!"
If you scrape or wipe most of the fat off the duck pieces (the fat in which they were cooked), and then heat and crisp them in a pan, thereby melting off any remaining fat, they should be just fine. However, we all have different likes and dislikes, and what is good for me might not be for you .
I render fat in the slow cooker on LO. I chop up all the fat I have pulled off the bird, as well as any spare pieces of skin, and let the pot do its thing. After most of the fat is rendered I ladle it into a jar, through a seive, and put the solid bits back in the pot to crisp up and render the last of their fat. I use the crispy bits like bacon bits, or feed them to the chickens.
I also wonder if perhaps the way I rendered the fat made it unpalatable. When you cook in duck fat, how exactly do you collect it? I boiled the less desireable parts and when it chilled picked up the fat clumps off the top. But it smelled gross!"
If you scrape or wipe most of the fat off the duck pieces (the fat in which they were cooked), and then heat and crisp them in a pan, thereby melting off any remaining fat, they should be just fine. However, we all have different likes and dislikes, and what is good for me might not be for you .
I render fat in the slow cooker on LO. I chop up all the fat I have pulled off the bird, as well as any spare pieces of skin, and let the pot do its thing. After most of the fat is rendered I ladle it into a jar, through a seive, and put the solid bits back in the pot to crisp up and render the last of their fat. I use the crispy bits like bacon bits, or feed them to the chickens.