Duck fat in pie crust?

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Duck fat in pie crust?

Postby Cynthia Wenslow » Sat Nov 25, 2006 1:12 am

Robert J remarked:
I also did something new with my pie crust this year. I usually use all butter (I don't really like using hydrogenated oils) but this time I substituted some (4 tbsp.) of the butter with duck fat. It was the flakiest and most flavorful crust I have ever made.


Has anyone else ever done this?

Maybe it's because I don't really care for duck, but I am having a difficult time imagining the taste. Robert, did it impact the flavor profile, or just add complexity?
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Re: Duck fat in pie crust?

Postby Robert J. » Sat Nov 25, 2006 11:24 am

It really just added to the flaky texture. Good rendered duck fat will not have a huge meaty taste. And I used only 4 tbsp.

I have some duck fat in my fridge that is leftover from confit for my cassoulet (I sautee potatoes in this stuff, yum-yum). Since it has already been used to cook the actual meat it is too meaty tasting. I picked up some fresh fat from the butcher at the grocery store where I work. It is very clean tasting.

Leaf lard works well but since I have duck fat on hand all year long I just used it.

Way back, on the finish, you think that there is something else on the palate but just can't quite put your finger on it.
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Re: Duck fat in pie crust?

Postby Jenise » Sat Nov 25, 2006 3:22 pm

OOH OOH OOH. I've got some duck fat from my last roast--couldn't use it in a sweet pie crust but I'm suddenly thinking turkey pie. What a great idea, Robert. Btw, welcome to our kitchen table.
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Re: Duck fat in pie crust?

Postby Robert J. » Sat Nov 25, 2006 9:21 pm

Thank you. I'm glad to be here where I can brainstorm with other foodies and enophiles. I'm looking forward to expanding my wine knowledge and I love to share recipes!

Like I said, if the fat doesn't have a real 'roasty' smell then it works great in a sweet fruit pie; it just adds a bit more richness.

I did think, however, of putting it in some savory galettes (butternut squash with fontina and sage :twisted: ) Even if it has the 'roasty' smell I think that it would rock in a pie like this.
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Re: Duck fat in pie crust?

Postby Cynthia Wenslow » Sat Nov 25, 2006 9:42 pm

Robert J. wrote:Way back, on the finish, you think that there is something else on the palate but just can't quite put your finger on it.


Hmm. Well, I am not sure I would try this myself, but I bet I'd find it delicious if someone else did and then served it to me! :D
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Re: Duck fat in pie crust?

Postby Bernard Roth » Sat Nov 25, 2006 9:44 pm

I suppose I could upscale the idea and use foie gras fat in a crust.
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Re: Duck fat in pie crust?

Postby Bob Henrick » Sat Nov 25, 2006 10:33 pm

Robert, what is leaf lard?
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Re: Duck fat in pie crust?

Postby Robert J. » Sat Nov 25, 2006 10:38 pm

Bob Henrick wrote:Robert, what is leaf lard?


Leaf lard is a very rich fat that surrounds a hog's kidneys. When rendered properly (this is a tricky and time-consuming process) it produces a very clean tasting lard that works well in pastry. It is hard to find and I wouldn't buy anything labeled such on the grocery shelf. I would only get it from a reputable butcher who won't sell you just any old fat and say that it is leaf lard.

If you google it you might be able to find a good supplier. If I hear of one I will post it.
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Re: Duck fat in pie crust?

Postby Bob Henrick » Sat Nov 25, 2006 10:56 pm

Thanks Robert, even though I was raised on a farm, and we almost always slaughtered 1-2 hogs each winter/fall, I had never heard the term. Is this somewhat akin to caul fat in a bovine?
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Re: Duck fat in pie crust?

Postby Robert J. » Sat Nov 25, 2006 11:09 pm

In a way, I guess that it is similar. It is just a little more solid. Caul fat has that kind of lacy texture. I used to work in a restaurant and we ran a special of lamb chops with spinach 'stuffing'. We simply wraped the spinach and lamb in caul fat to keep the whole thing together.
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Re: Duck fat in pie crust?

Postby Jenise » Sun Nov 26, 2006 1:38 pm

Like I said, if the fat doesn't have a real 'roasty' smell then it works great in a sweet fruit pie; it just adds a bit more richness. '


Mine's definitely too meaty for a sweet treatment. But for a savory poultry pie, it would be fab. I think I have enough for both a crust and a helping or three of fried potatoes, something I presume you know duck fat does the most amazing job of.
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Re: Duck fat in pie crust?

Postby Robert J. » Sun Nov 26, 2006 5:43 pm

Jenise wrote:
Like I said, if the fat doesn't have a real 'roasty' smell then it works great in a sweet fruit pie; it just adds a bit more richness. '


Mine's definitely too meaty for a sweet treatment. But for a savory poultry pie, it would be fab. I think I have enough for both a crust and a helping or three of fried potatoes, something I presume you know duck fat does the most amazing job of.


I fry potatoes in duck fat every chance I get.

I wonder if you could make a sort of pate feuilletee with the fat? Then you (I) could make savory puff pastries or a poultry pie with a puff pastry topping.
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Re: Duck fat in pie crust?

Postby Brian McCullough » Fri Dec 08, 2006 6:52 pm

Robert,

I noticed that you are in Austin. Can you recommend anywhere to get leaf lard in the area? I'm up towards Round Rock.

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Re: Duck fat in pie crust?

Postby Robert J. » Fri Dec 08, 2006 7:42 pm

Brian McCullough wrote:Robert,

I noticed that you are in Austin. Can you recommend anywhere to get leaf lard in the area? I'm up towards Round Rock.

Brian


Welcome Brian. I think that you will enjoy the forum here. I know that I am. I've only been a member for a month, too!

I work at Central Market Westgate and have not seen it there but I will check and see if we can order it. You might want to try Whole Foods though I think that it is a long shot.

It is pretty hard to find. I have a mail order source but not at hand. I'll post it when I find it in my pile of junk.
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Re: Duck fat in pie crust?

Postby Robert J. » Fri Dec 08, 2006 7:44 pm

Oh, by the way, I am making Chicken and Dumplings tonight. Can y'all guess what kind of fat I am using in the biscuit dough for the dumplings? :wink:
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Re: Duck fat in pie crust?

Postby Jay Miller » Sat Dec 09, 2006 2:01 am

The nice thing about leaf lard is that it freezes almost indefinitely once rendered. I have a bunch in my freezer.

It's not actually that hard to render it just takes a long, long time. I get it at the Union Square Farmer's Market (though the butcher in my old neighborhood also carries it).
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Re: Duck fat in pie crust?

Postby Robert J. » Sat Dec 09, 2006 11:42 am

Jay Miller wrote:The nice thing about leaf lard is that it freezes almost indefinitely once rendered. I have a bunch in my freezer.

It's not actually that hard to render it just takes a long, long time. I get it at the Union Square Farmer's Market (though the butcher in my old neighborhood also carries it).


Can they ship?
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Re: Duck fat in pie crust?

Postby Jay Miller » Sat Dec 09, 2006 11:48 pm

I don't know. I can ask on Monday though. They do most of their business locally so I don't know if they're set up for shipping perishable products.
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Re: Duck fat in pie crust?

Postby Brian McCullough » Thu Dec 14, 2006 6:48 pm

Robert J. wrote:I work at Central Market Westgate and have not seen it there but I will check and see if we can order it. You might want to try Whole Foods though I think that it is a long shot.


Thanks for the welcome, Robert!

I've checked with the Lamar Central Market a year or two back but no joy. So I recently sent HEB a feedback form asking that they carry it at one of their high-end stores. Maybe something will come of it.

I have to admit to knowing next to nothing about wines. The added flavor complexities they contribute to cooking is my primary interest. I rarely sauté without deglazing with wine. However, I've opted not to risk drinking alcohol since I've got a compulsive personality. (Figure if I'm a pound-a-day inveterate Chocoholic, I surely wouldn't be able to drink wine in moderation.)

However, I get the evil eye from friends and relatives who fancy themselves wine connoisseurs... they insist that if I'm going to abuse the poor squeezings that way, I should use cheap cooking wines. Haven't been able to convice them that when you spend that much time and money on good ingredients (such as a choice cut of meat), risking the final product with a lousy quality salted wine is pure stupidity.

So, they always suggest marginal wines when I ask for their suggestions. Perhaps the folks here have suggestions for a basic stock of wines for one's larder?
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Re: Duck fat in pie crust?

Postby Robert J. » Thu Dec 14, 2006 7:20 pm

I try and use wines that are not too fruity or oaky. The too fruity wines end up tasting a little like grape jelly and the too oaky ones get a little bitter. I have had good luck with Colosi, Columbia Crest Merlot, Grayson Cab Sauv in the red. Whites I like are usually Sauv Blanc or a Languedoc blend; Domaine des Cassagnoles is good. All of these are available at C.M. and right around $10/bottle.

I'll check on the leaf lard this weekend.
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