On 19/03/2016 9:46 PM, cshenk wrote:
> graham wrote in rec.food.cooking:
>
>> On 19/03/2016 7:59 PM, cshenk wrote:
>>> Hi folks,
>>>
>>> I make a duck every 6-8 weeks. I am making one tomorrow. We will
>>> have a lot of meat leftover.
>>>
>>> The carcass will make soup along with some carrots and onions (I
>>> have some celery as well) and we will eat some of it, but we
>>> normally end up with too much meat and few variations in ideas for
>>> it.
>>>
>>> This is a domestically raised duck so not lean and no wild game
>>> taste to cover up.
>>>
>>> I can always use new ideas!
>>>
>>> Carol
>>>
>> I hope you retain the fat with which to roast potatoes!
>> Graham
>
> Oh absolutely! In fact, thats the main reason we make the duck. Might
> sound silly to some but we really like the fat for other things.
>
>
>
I tried making cookies using duck fat but some of the stock must have
been incorporated in the fat and the taste was "interesting"!
Graham