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Anything fried in duck fat is better :) In fact, now that I think about it the only thing I do with my carefully hoarded supply is use it for frying and confit
by evgen 16y ago
Anything fried in duck fat is better :)
In fact, now that I think about it the only thing I do with my carefully hoarded supply is use it for frying and confit. I wonder how well it works for tasks that otherwise are better with lard (e.g. pastry pie crusts, etc.)
Ever use it in place of lard for a baking task?
- tptacek 16y agoNo. I really ought to. My understanding is that it plays approximately the same role as 50/50 oil/butter would. (Eggs. I also do eggs in duck fat.)