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I happen to think duck fat is the gold standard of animal fats, but that's just me. Duck fat, chicken fat, fat from pigs, it's all good. I do tend to pitch any fat from beef, though. I cook about 10 pounds of chicken a week for my dogs; I defat the broth for them so I always have more chicken fat than I could ever use. You might wonder what chicken fat is good for; it makes really damn good fried rice and you'd be suprised, there's usually some in any good ramen.
I make a lot of things that have bacon fat in it, but they usually also have bacon, so I don't need to store it, generally. There endless pasta dishes that use bacon or bacon fat or similar fat, and when I saute things like brussels sprouts, I start them in bacon fat as opposed to olive oil. Brussels sprouts, bacon and heavy cream, three ingredients that work very well together.
For those of you that make a confit of one thing or another, you might experiment with replacing the usual duck fat with bacon fat.
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