This Is a Sophisticated Duck Frosting Oil
Duck fat and butter are two of my favorite fats, so it baffles me that until today I have never combined them into one great prayer. You might think that I am exaggerating when I call it “great,” but I assure you, all other praise falls short of expectations. When you mix duck fat with butter and whisk it, you get a creamy, glossy paste that is best described as “duck frosting.”
Why is duck glaze good? Corn muffins, corn not in muffins, and popcorn. It’s also delicious with foods other than corn, like any bread. In it you can fry eggs, spread on waffles or add to pasta. You can mash it with potatoes . I dipped a hodgepodge in it? Yes. Did I really enjoy the experience? Also yes.
As I mentioned above, it takes a lot of whipping. You also need to make sure that both of your fats are completely at room temperature, otherwise you will end up with small chunks of butter suspended in duck fat that will appear greasy rather than luxurious in your mouth. To make duck frosting you will need:
- 8 ounces (2 sticks) high quality salted butter at room temperature (if you only have unsalted, add 1/2 teaspoon salt)
- 1/3 cup melted duck fat, room temperature (you can buy it from the butcher or make your own ).
Cut the butter into 16 cubes (eight for each stick) and toss them into the mixer bowl along with the duck fat. Using the whisk attachment, beat the fat on high speed, scraping off the sides as needed, until the butter lightens and you have a fluffy, smooth, glossy paste. Spread it artistically on a plate, garnish with a few thyme leaves, and enjoy your favorite carbohydrate.