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FAQs about duck fillet
As duck fillet tends to be rich and heavy, avoid pairing it with cream-based or cheesy side dishes. Citrus or vinegar-based sauces can help cut the fattiness of the duck. Duck side dishes include vegetables roasted with duck fat, roasted potatoes, and a light green salad dressed with a vinaigrette.
Pinot Noir is a classical wine pairing for duck. Other wine options include Chardonnay, Grenache, Tempranillo, and Sangiovese. Avoid serving heavy or sweet red wines with duck.
Duck fat is a highly-prized cooking fat due to its silky mouth-feel and rich flavor. Duck fat also has a high smoke point, making it perfect for pan-searing. When cooked properly, the thick layer of fat under the duck's skin will render off. Store your duck fat in a glass container in your fridge for up to six months. You can also store duck fat in the freezer for a year.
Duck fat can be used anywhere you use butter or oil. Popular uses include frying eggs, roasting potatoes, searing other meats, and frying. Avoid using duck fat in sweet foods such as pastry or pancakes.