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Learning how to render duck fat isn’t hard, but there are a few tricks to know. Here’s how I do it with both wild or farmed ducks and geese. We also have a new video showing you the process.
It is Super Bowl Sunday. Every year before the Big Game, I watch the movie “Any Given Sunday,” which has the greatest motivational speech I’ve ever heard. It’s about the inches between success and failure, between being great and failing. Those inches matter in all things, not just football.
The process of coming up with recipes for this site isn’t always an easy one. Working with wild ingredients is very different from using standardized, store-bought stuff. It can be maddening, but when the recipes work, it’s all that much better.
Deer fat, venison tallow, whatever you call it, this is the stuff of controversy. A great many sources, including some trusted ones, say it’s inedible. Others, including me, have long said it can be damn tasty. Here’s some science behind both claims.
It’s occurred to me that there is a lot of misinformation out there about purging the sand from clams. I’ve been doing it for many, many years and here is how I do it, and what you need to know to do it yourself at home.
Geese are not ducks, nor is goose hunting like duck hunting. Geese are far tougher to fool, far tougher to kill. But when it all works, there is nothing else that thrills me more. I had such a hunt last week.
Yep. You heard right. Crispy, light as air. Chicharrons, a/k/a pork rinds. Only these are made from fish skin. Once you learn how to make them, you will never throw away fish skin again. Ever.
I’ve made acorn flour for years, in several different methods, and I’ve settled on this particular method — a cold process that takes a few days to leach out the bitter tannins in the acorns, but leaves them with more flavor and preserves some of the key starches in the nuts.