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Our Pantry - Recipes Using Classic (Rendered) Duck Fat

This luxurious tasting, mildly spicy soup has not a drop of cream in it. The secret to its richness is Glace de Canard Gold complemented with unsweetened applesauce. It's incredibly simple to make. If you have any left over bits of cooked duck, add them to the soup, as well.
This gorgeous golden orange soup is filled with nourishing root vegetables.  The garnish of crisped prosciutto is the perfect complement to their earthy flavor.  Serve the soup with a hearty whole-grain roll and a fresh green salad.
Looking for the perfect side for a grilled steak or chop?  Look no further than these tender braised onions with a great sweet/sour/savory flavor from balsamic vinegar, a whisper of honey, and our rich brown stock.  They're also delicious with cheeses, in sandwiches and salads, or for topping a pizza.
Our barley risotto, served with duck sausages, is hearty enough for a one-dish main course on the coldest night of the year. Double the recipe to serve eight. You'll all be enchanted.
A satisfying soup chock-full of mushrooms and vegetables, with a deep, savory flavor from a secret ingredient--our Demi-Glace Gold.
This savory Russian soup is filled with beets, carrots, parsnips, cabbage, and potatoes and topped in the traditional way with a dollop of sour cream and a sprinkle of fresh dill.  Its gorgeous ruby color and rustic, hearty flavors make it the perfect warming dish for a chilly winter day.
Brining will reward you with an incredibly, moist, tender, flavorful turkey that will bring smiles to the faces of your friends and family and make second helpings a necessity. The process is simple, really--you just soak the turkey in brine overnight, roast it the next day, and let the feast begin!
Tender butternut squash and fingerling potatoes are gently braised in our roasted chicken or vegetable stock, and seasoned with rosemary and a touch of Dijon mustard.  Serve this delicious side dish with turkey, roast beef, lamb, or pork--or add some goat cheese or Parmesan and serve it as a vegetarian entrée.
We hold with the French of Alsace: they prepare their famed sweet and sour braised cabbage with duck or goose fat. Give it a try. It's the perfect vegetable partner for any holiday bird, and you can make it ahead and reheat it.
This is our version of Choucroute Garnie, a classic French dish of sauerkraut ("choucroute" is French for sauerkraut) slowly braised with duck fat, onions, and spices in white wine and chicken stock.  Smoked pork chops and sausages are nestled into the sauerkraut to cook.  The sauerkraut's flavor mellows and absorbs the flavors of the spices, cooking liquid, and pork, and its texture turns meltingly tender.  We've tossed in some apples for a little extra sweetness.  For a German twist on this dish, try substituting an amber beer for the white wine.  No matter how you make it, though, be sure to pass a pot of good mustard at the table.
This is a great basic recipe for enjoying venison shoulder.  A slow braise in red wine and our venison stock, with plenty of aromatic vegetables and herbs, yields meltingly tender meat.  If you want to change it up, try adding a little minced ginger or some sauteéd mushrooms or even some raisins and a little cinnamon toward the end of cooking time to highlight the complex sweet/savory flavor of the venison.  Serve it over mashed potatoes, polenta, rice, or wide buttered noodles.
The tanginess of the cheddar is a perfect foil for the sweetness of the butternut squash in this warming soup.  Serve it as a starter or as a main course with hearty whole-grain bread and a salad of fresh spinach, apples, red onion, gold raisins, and toasted walnuts.
One of our favorite veggies, layered with apples and leeks and topped with a delicious crust of bread crumbs, Cheddar, and bacon.  It might even upstage the turkey on your holiday table!
A tender, sweet crust topped with a rich topping of pecans enrobed in caramel--a decadent combination of flavors and textures.  The secret ingredient?  Our Graisse de Canard Gold rendered duck fat.  We add it to the crust and the caramel topping for an extra dimension of flavor in these terrific pastries.  Enjoy!
In Italian,"minestra" means "soup," usually of medium thickness, while "minestrina" means "little soup," usually a light broth.  "Minestrone" means "big soup," a thick, hearty soup that could be considered a complete meal.  This classic version is full of vegetables and beans cooked in a combination of our roasted chicken and brown stocks, flavored the old-fashioned way with a Parmesan rind.  Toss a handful of grated Parmesan on top and add a swirl of olive oil, and you'll be transported to the hills of Northern Italy, where this soup originated.
Here's a tried-and-true method used by generations of cooks for silky, savory pan gravy to go with your holiday bird.  The key is our superb roasted turkey stock.  This method also works well for nearly any roast poultry, game, or meat--just substitute one of our other stocks for the turkey stock, and you'll have a delicious gravy every time. For a gluten-free gravy, just substitute rice flour for the wheat flour in the recipe.
It's hard to decide what the best thing about this soup is.  Is it the velvety texture?  The deep, savory flavor of the beans?  The crisp pancetta garnish? The way the background flavors of vegetables and herbs accent the beans?  We don't know, but this soup is one of our favorite cold-weather treats.  Try some and let us know what you like best.
Chunks of wild boar are marinated in gin and vermouth with juniper berries and then braised in a rich broth to make a hearty stew.  Sour cream and olives are stirred in at the end to make this soul-satisfying cold-weather dish--serve it with your favorite bold red wine.
Confit is derived from an ancient French method of preserving meat: duck legs are seasoned with herbs and spices and then cooked very slowly in rendered duck fat until they are meltingly tender and deeply flavorful.  Duck confit can be served on its own, perhaps on a salad dressed with a tangy vinaigrette or nestled in a bowl of cooked white beans with garlic.  In addition, the tasty, succulent meat can be shredded and added to soups, stews, or vegetable dishes, or used to make hash, a filling for ravioli, or an appetizer spread (puréed with a little of the cooking fat--the French call this "rillettes").  Make it once and you'll likely want it to become a staple in your pantry!
There's a fantastic little restaurant in Portland, Maine called Duck Fat.  They serve an amazing duck fat caramel milkshake, an exquisite combination of sweet and savory, and this sauce is inspired by that milkshake.  Use it to make a caramel milkshake of your own, or drizzle it over vanilla ice cream, an apple or pear tart, or a flourless chocolate cake--or you can just eat it with a spoon straight from the container, as we might admit to doing.
For an extraordinary pie or tart crust we use our Graisse de Canard Gold, along with pure unsalted butter.  The result a is rich, crisp pastry just right for any savory tart or pie--and maybe some sweet ones, too.  We've heard tales of a baker in San Francisco who made some incredibly delicious and quite popular pecan pies with--you guessed it--a duck fat pastry crust.
Popovers are wonderful things, crusty and golden brown on the outside and moist and tender on the inside.  They're especially delicious made with our Graisse de Canard Gold, which gives them a deep, rich flavor.  Serve hot popovers for breakfast with butter and jam or honey, or serve them with meats and savory dishes, just as you would a dinner roll.  They also make a great dessert with a scoop of ice cream and a drizzle of warm caramel or chocolate sauce.
Nothing brings out the flavor and sweetness of vegetables like roasting them, especially with the savory richness of our Graisse de Canard Gold.  They'll make the perfect side for roasted or grilled meat, game, or poultry--or toss them with pasta or serve them over rice with crumbled goat or feta cheese on top.
A hearty, savory soup chock-full of beans with garlic, tomatoes, and herbs. The perfect antidote to a chilly day--serve it with buttered cornbread and a crisp salad.
Cooking garlic very slowly in our Graisse de Canard yields tender, mellow garlic with a deep, rich flavor, plus savory, garlic-infused duck fat.  Use the garlic cloves in almost any recipe that calls for garlic--soups, sauces, salad dressings, and more--or slip a few under the skin of a chicken before roasting it.  Use the duck fat for things like sautéing or roasting potatoes or veggies.  For a real treat, try mashing a few of the garlic cloves with a spoonful of the duck fat to make a delicious spread to smear on a baguette slice or stir into mashed potatoes or cooked white beans or lentils.
This hearty soup combines good-for-you greens and beans in one pot.  The olives give it a wonderful earthy flavor, along with tomatoes, herbs, veggies, and garlic.  Serve it with crusty bread for a tasty lunch or dinner.
A well loved Louisiana brunch dish, Grillades are a classic braise of tender beef with plenty of seasoning, tomatoes, garlic, and the "holy trinity" of Cajun and Creole cuisine: a base of sautéed onion, green pepper, and celery.  Serve Grillades over our Simple Grits or Creamy Cheddar Grits for a delicious brunch or supper.
Graisse de Canard Gold adds a special touch - a delicate flavor - to these festive potato balls. You can make them ahead and keep them warm in a slow oven.
For an onion soup that lingers in your mind long after the last spoonful is gone, try this creamy blend of caramelized onions that's puréed with Riesling wine and a dash of sherry, along with the robust flavor of Jus de Poulet Lié Gold. Gruyère croutons are a contemporary interpretation of the typical (and often too heavy) cheese topping.
The kick of horseradish in these creamy, chunky smashed potatoes makes a delicious addition to almost any holiday meal--serve with a holiday bird, roast beef, salmon, or pork.
The smoky sweet flavor of maple syrup combines with zesty whole-grain mustard to make a simply perfect sauce for sautéed or roasted pork, duck, or chicken.
We pop our popcorn in savory Graisse de Canard Gold and add a sprinkling of smoked paprika.  The result: finger-licking good and absolutely addictive.  We dare you to make just one batch!
This fragrant sauce is made with apples, apple brandy, cider, mustard, and cream, all brought together by our rich roasted chicken stock.  It's classic paired with pork, but equally delectable with veal or chicken.

A rich, complex sauce with the subtle spice of green peppercorns and luscious orange flavors melded with cream and our savory Glace de Canard Gold.

"There are more recipes for Hoppin' John than there are ways to get into heaven, and everyone thinks everyone else's method is blasphemous."
--Chef Amanda Cohen


This traditional Lowcountry dish is served on New Year's Day to insure luck and prosperity in the coming year.  Its roots are in African, French, and Caribbean cuisines that came together in the American South. There are many tales that explain how Hoppin' John got its name, but no one seems to agree on which one is correct. It's also nearly impossible to get southern cooks to agree on how it should be made.  Hoppin' John is usually served with braised collard greens (also considered lucky) and a fat square of golden corn bread to soak up the juices.  Here's our version:
Celebrate the flavors of fall by making this hearty and colorful stew.  Chunks of pork are simmered with onions, red peppers, garlic, potatoes, and fresh pumpkin in a smoky sauce spiked with sherry.  Serve it over rice or noodles for an autumn feast.
This classic, rich, slow-simmered dish combines a hearty bean stew with a savory pork and sausage stew, all topped with a crust of bread crumbs drizzled with our Graisse de Canard Gold.  Cassoulet is quintessential French country cuisine, a labor of love, so set aside an afternoon to make it and serve it to friends and family warm and fragrant from your oven.
This delicious recipe is adapted from award-winning chef and food writer Jennifer McLagan.  It's a variation on the classic Pommes Anna, a "cake" made with thinly sliced potatoes drizzled with butter and baked in a pan.  This version is made with sweet potatoes, butternut squash, and apple, in addition to potatoes, with with our Graisse de Canard instead of butter.  The rich, complex, sweet and savory flavors make this dish sing.  It's the perfect partner for roasted poultry or meat and can be prepared in advance and reheated in the oven.
The sunny flavors of Provence come to mind in this fragrant veal stew simmered with fennel, sweet bell peppers, olives, and orange zest. Serve it over wide pasta noodles, boiled potatoes, or couscous.
A beautiful golden orange soup filled with the flavors of fall: pumpkin and spices with a hint of orange zest, and a savory note from the Gruyére.  Cream makes it rich and smooth, and a garnish of chives and pumpkin seeds add color and crunch.
Perfect for a weeknight dinner, this easy-to-put-together dish is a great way to enjoy apples in the fall.  Serve it with roasted butternut squash and brown rice or baked potatoes for a delicious autumn dinner.
Red rice has a rich red husk and a full, nutty flavor that marry beautifully with the roasted squash and bright red cranberries in this tasty side dish.
Succulent, golden brown roast chicken in a sauce brimming with the flavors of the south of France: garlic, white wine, tomatoes, olives, mushrooms, fennel, and basil.  Serve it with crisp roast potatoes and a bountiful green salad dressed with a light vinaigrette.
A juicy, golden brown roast surrounded by caramelized fennel and onions and napped with a savory pan sauce: perfect for your holiday table, dinner with friends, or a Sunday night supper.
Galette is the French term for a flat, round cake or tart, usually made with a crisp but tender and flaky pastry.  This galette is assembled with layers of very thinly sliced potatoes drizzled with our Graisse de Canard Gold and butter and sprinkled with rosemary and thyme.  It makes an elegant side dish for your favorite roast or steaks hot off the grill.
Simple roasted potatoes?  Yes and no.  They are simple to make, yes, but they're coated in our succulent Graisse de Canard Gold, which adds a heavenly aroma and deep, rich flavor to this classic dish that is anything but ordinary.
"Chasseur" means "hunter" in French, and this classic sauce traditionally made with wild mushrooms is a tribute to the mushroom hunter, as well as the perfect complement for wild game.  It's deep, savory flavor, accented with tomato, white wine, brandy, and fresh herbs also makes it just the right sauce for sautéed chicken, or any roast poultry, beef, pork, veal, or vegetables.
Everyone loves a robust, aromatic sauce on roast veal, beef, venison, or lamb. Our Merlot sauce adds a sophisticated flourish to just about any meat and even the most mundane mashed potatoes. As a variation, substitute Marsala and diced white mushrooms with veal chops. That’s amore!
These tender biscuits are wonderful with things like cheese, ham, and scrambled eggs and bacon.  You can also cut them in bite-size rounds and split them to make a tasty appetizer with a thin slice of duck breast and a dab of honey mustard sandwiched between the halves.
Comfort food at its best--tender chicken roasted to a burnished golden brown, napped in a garlic-scented pan sauce rich with savory pan drippings.  It will go beautifully with a side of mashed potatoes and some buttered green beans.
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