Duck fat

[monkeybumsmum]

Can anyone tell me how long you can keep duck fat in the fridge? Does it go off? What else can I make with it other than gorgeous roasties?

Am trying to justify it taking up space in an already overcrowded fridge Any idea's would be gratefully received!

Dripping? Yum!

Roast veggies too, of course.
It will keep a few more weeks, I should think.

Make red cabbage and stir in a good knob of the fat. Very yummy with greasy meat like pork/goose, because it has a sweet and sour taste:

Shred red cabbage on a mandolin, cover with water and cook, along with a couple of peeled, cored cooking apples, and the duck fat.
Add a good slosh of white wine vinegar and enough sugar to counteract the vinegar. Cook until the apple has all dissovled when stirred (40 mins?) Check the taste, stir in a sprinkling of plain four to thicken the juices slight.

Can be frozen quite happily (when recooking, add a splash of vinegar (+ sugar) to brighten up the red of the cabbage a few minutes before taking off the heat).

dissolved
My German Oma's 100 year old recipe. I recommend it!

Have you no way of freezing it mbm?

A thought if you can't freeze - sieve any "bits" out before you put it in the fridge so they don't spoil it before it would have spoiled had it been "clean". If it's already solid you can heat it v.v. gently to make it liquid then put it through a conical sieve or similar to just keep the good stuff.

Ooohh thank you both for the suggestions! The recipe sounds delicious frisbyrat, thank you so much! I shall definately try it. What is a mandolin though?

Re freezing, I'd never thought of that Can I just bung it in the freezer then?

You're welome! Umm, don't know if a mandolin is the right word; that's what it gets called here. Sort of a plastic board with two very sharp blades set into it, that you rub veg across, and it slices it.
Here

Ahhh, yes, I recognise it! Looks brill! Might invest in one, we eat loads of veggies, and am forever chopping...

Thank you!