Uses for duck butter?

[Vahunter]

It would make a great roux - if you are partial to cajun style cooking or French cuisine.

You can use about any fat to make, except olive oil.

I would venture a roux made from the fat of any duck with a vegetarian diet would be spectacular.

Look up 'mother sauces'. Really not hard to make and absolutely worth it. (except Hollandaise, which doesn't use a roux and is hard to do correctly. ) Pick one and then pick a daughter sauce and go from there.

What Are the 5 Mother Sauces of Classical Cuisine?

There are 5 mother sauces in the culinary arts from which all other sauces are made. You've probably heard of some of these staples of French cuisine.

www.thespruceeats.com

As an aside. Back before I was working most Sundays, I'd come home from church, make a daughter sauce of some sort and have the big Sunday meal in the early evening. Or a rainy Saturday.......

 

[Rick Hall]

It would make a great roux - if you are partial to cajun style cooking or French cuisine.

You can use about any fat to make, except olive oil.

I would venture a roux made from the fat of any duck with a vegetarian diet would be spectacular.

Look up 'mother sauces'. Really not hard to make and absolutely worth it. (except Hollandaise, which doesn't use a roux and is hard to do correctly. ) Pick one and then pick a daughter sauce and go from there.

What Are the 5 Mother Sauces of Classical Cuisine?

There are 5 mother sauces in the culinary arts from which all other sauces are made. You've probably heard of some of these staples of French cuisine.

www.thespruceeats.com

As an aside. Back before I was working most Sundays, I'd come home from church, make a daughter sauce of some sort and have the big Sunday meal in the early evening. Or a rainy Saturday.......

Or open a jar of Savoie's.

 

[Sasquatch Hunter]

Or open a jar of Savoie's.

Hard to beat the Dark Roux..

 

[15thTN]

Where I'm from duck butter comes from the rear end of a duck......

 

[eugene molloy]

Those of you who collect duck butter, what do you use it for?

Roasting potatoes.

Boil the spuds for two or three minutes, drain, and rattle them round the saucepan to break up and roughen the surfaces. Add a dollop of duck fat and roll them round a bit more gently. Roast in the usual way. For even more crunch add a couple of teaspoons of semolina. Rosemary, sage and garlic to choice.

Some varieties of tater roast better than others, so get the right stuff.

 

[Vahunter]

Or open a jar of Savoie's.

Would that be a soybean oil-based roux? Most of the commercial ones are.

Home-made with butter or even lard is way better and worth the time.

 

[Rick Hall]

Would that be a soybean oil-based roux? Most of the commercial ones are.

Home-made with butter or even lard is way better and worth the time.

Yup, just like virtually, if not, all homemade roux here. 'Course when there's no Savoie's handy, adventurous souls can always mix the oil and flour, pop it in the microwave and pull it just before it browns to finish without burning.

Not knocking your suggestions, just guessing there's so much other flavor in most Cajun dishes that butter or lard aren't missed.

 

[Vahunter]

....... just guessing there's so much other flavor in most Cajun dishes that butter or lard aren't missed.

Ah, but it's not just the flavor but the texture too...... Never used duck fat, but I've used lard and there was a noticeable difference in how creamy the gumbo was. My family and guests picked up on it, even though we ain't Cajun. I didn't tell them I used lard. Too many negative stereotypes associated with pig fat.
Also, the flavors will be more delicate in French cuisine so I'm going to argue that the different flavor and texture will be evident in that type of cooking.

 

[Rick Hall]

Ah, but it's not just the flavor but the texture too...... Never used duck fat, but I've used lard and there was a noticeable difference in how creamy the gumbo was.

Don't doubt that's so, do doubt I'll ever bother finding out for myself.

 

[CookMan]

Peanut oil and flour. Roux.