I was looking for duck fat to roast some potatoes in. The store didn't have it but they did have beef tallow. I gave it a shot. Worked great. I'd get it again
I would make Foie Gras Torchon which is Foie Gras that has been cured like gravlax and then wrapped in a cheese cloth (hence the name) and cooked slowly in duck fat, confit.
I would end up with a 1/2 gallon of foie gras infused (normal) duck fat.
Decided to make french fries using it. It was the best fries I have ever had.
I would end up with a 1/2 gallon of foie gras infused (normal) duck fat.
Decided to make french fries using it. It was the best fries I have ever had.
Nonetheless, I would never eat like that today.