Duck Fat vs. Duck Glace
I have a recipe that calls for a cup of duck fat. I'm having trouble sourcing duck fat, so I made duck stock with a carcass in my freezer instead, hoping to get a good fat yield out of it. The fat yield was minimal, but do now have approximately 3L of duck stock.
The recipe I want it for is pork side rib confit cooked in sous vide. Can I do some combination of a neutral oil and a duck glace from the stock I can use instead?
Hi Dave - You can substitute any other fat for the duck fat - olive oil, lard, or refined coconut oil are all great options. Most supermarkets sell Armour brand lard, which is hydrogenated (in some stores it will be easier to find Armour labeled in Spanish as “manteca”). Lately, high-quality lard has become more widely available; look for it in jars. I would save the duck stock for another use. I don't really think it's flavor is necessary here. Best, Lynn C.
Again, wonderful feedback. Thanks Lynn!