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Duck Confit Fat For Frying Eggs

Have a break from confit de canard and use the fat to fry your eggs, potatoes, anything?

Yum Yum: tastes like a farm yard...

Have I mentioned that an egg fried in duck fat tastes fantastic. (The fat is free – left in the tin after you take the duck confit out – and even after you’ve used some of it for frying your potatoes with your confit de canard meal)? Did I?

Well maybe or maybe not but the pioint is that I don’t think free range eggs taste that different to other eggs. I always buy free range in support of the poor egg-laying chickens but I really don’t think you can taste the free-range-ness. BUT if you fry them in duck fat then I think you taste the farm ayrd or at least the country-side. It’s the fat that gives the flavour…

Just a tip: Always warm the fat slowly to the right temperature before frying eggs or onions or anything. the duck fat properties fry beautifully but don’t burn it…

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