Sentences with phrase «little duck fat»

Could I use a little duck fat since I don't have chicken fat?

Lazy weekday breakfast: a little duck fat with leftover slow cooked lamb shoulder, bone broth gravy and leftover roasted Brussels sprouts, leeks, red onion and kumara (sweet potato) with a side of homemade golden kraut

Not exact matches

To go alongside, Guy makes Butternut Squash Chips, fried in the leftover duck fat and dusted with a brown sugar - chile spice mix, they're a little sweet, a little spicy, and totally addictive.

I use a similar cooking method (braise in a little wine then fry in the rendered fat) for confit duck.

This past year, Christensen hosted roughly 20 guests at her house for Thanksgiving, and confited the legs of three turkeys in duck fat; the leftovers are still in the freezer, and she maintains that the dark meat confit is «so rich and luxurious, it can really turn any pantry item into something super delicious in very little time.»

Although many duck confit recipes will ask you to purchase several jars» worth of pricey duck fat, we're here to tell you the dirty little secret those recipes won't tell you: You don't actually need duck fat to make an equally juicy, tender bird.

The basics: - EAT nourishing, nutrient dense food: meat (organic and free range is best), seafood, vegetables, eggs, nuts, fruits, fat (such as ghee, coconut oil, beef tallow, duck fat, olive oil), as much or as little safe starch as works for you (potatoes, sweet potatoes, rice, etc.) as much or as little full fat dairy as works for you (butter, cheese, cream, yogurt, sour cream) and dark chocolate of course.

(And while we're on the subject of luscious things to eat, a little truffle salt along with the duck fat is just about the best thing you can do to plantains, potatoes, parsnips, and eggs.)

Not only do you end up with easy, really delicious duck carnitas, you'll have a little extra rendered duck fat in the pot to use for future cooking.

And U.K. chef Heston Blumenthal, whose Bray restaurant, Fat Duck, earned three Michelin stars in 2004, was hired to bring a healthy, gourmet touch to the British roadside institution Little Chef.