SC - for bread-smearing

[Woeller D]

> Angelique asked:
> > Where would one >get< duck fat? And how is this spread kept/preserved?
> > Is it only eaten when prepared fresh?  Must it be kept under
> > refridgeration?  Can it be canned? Frozen? Any other details?
> And Adamantius replied:
> Duck fat comes from ducks. 

Thank you. You got me, and I asked for that. :) What I meant, and you
touch on later, was, "Is there a way I could come by duck fat without
having to render it from the duck myself?" i.e. purchasing locations for
tins thereof, etc.
Angelique, with duck egg on her face.

>When you are roasting a duck, the raw bird
> has big lumps of fat inside and under its apron (the abdominal flap the
> entrails were removed from, or will be, if you have to butcher it
> yourself), and also under the skin near the head end of the body cavity.
> You can just pull this out, and render it as you might pork fat, and
> then add any fat from the pan drippings to that.
> 
> It keeps quite well in a glass jar in the fridge, more or less like
> bacon fat. I suspect canning it in a jar might result in rancidity, but
> you can get it in actual tin cans, usually imported from places like
> Poland and Hungary. Goose fat, too.
> 
> Hands down, my all-time favorite is the mixed fat known as Graisse
> Normande. It's a mix of goose, duck, pork, beef, and sometimes mutton
> fats, rendered down with onions and some herbs. This is used for all
> sorts of culinary purposes in Normandy, as well as on bread. I don't
> know if it's period, but I don't see why it couldn't come under the
> heading of "white grese". (Except it's usually yellowish.)
> 
> There's a restaurant in New York called Sammy's Roumanian Steak House
> (commonly called Sammy's Roumanian) that has got to be the cholesterol
> capital of the world. They are the inventor of the Roumanian Steak (more
> or less a garlicky London Broil made from skirt steak, a.k.a. fajita
> meat) which proliferates in diner menus all over the East Coast, and
> probably elsewhere. They fry EVERYTHING in chicken fat rendered with
> onions, and put a little bowl of it on the table to go with your rye
> bread.
> 
> I guess regulars die young but happy.
> 
> Adamantius (who's quite fond of real extra virgin olive oil and coarse
> salt on fresh, hot, crusty bread)
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