Depends a bit on the size of legs and pot and how well you can arrange the legs. I had about a pint, I think. Once you have it, you can reuse it, just strain it through a few layers of muslin and chill in an airtight container and it'll keep for weeks. You can use it for roasties or for frying other things you don't mind tasting a bit of duck.
You can apparently also do it with olive oil but I wanted the classic experience. :o)
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So how much duck fat do you need to completely immerse two legs? Seems like it would be an awful lot.
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Depends a bit on the size of legs and pot and how well you can arrange the legs. I had about a pint, I think.
Once you have it, you can reuse it, just strain it through a few layers of muslin and chill in an airtight container and it'll keep for weeks. You can use it for roasties or for frying other things you don't mind tasting a bit of duck.
You can apparently also do it with olive oil but I wanted the classic experience. :o)
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Sounds like a bonus to me!
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