This was posted 6 years 21 days ago, and might be an out-dated deal.

Related
  • expired

½ Price Rendered Duck Fat 200gm $2.85 @ Coles (Selected Stores)

510
½ Price Rendered Duck Fat 200gm $2.85 @ Coles (Selected Stores)
Go to Deal
Cashback
nocure on 01/11/2018 - 12:31 shop.coles.com.au (841 clicks)
Last edited 01/11/2018 - 12:38 by 1 other user

Preparation Instructions:
You will need: 1 Tablespoon Duck Fat, 500g PotatoesPre-heat oven to 200ºC. Parboil peeled and halved potatoes. Drain Well. Add 1 tablespoon Duck Fat to saucepan and season with salt and pepper. Give pan a shake to rough up the edges and coat the potatoes. Place potatoes on a roasting tray in the pre-heated oven for approximately 40 minutes or until golden and crunchy.Make it your own: Roast some whole garlic cloves and sprigs of rosemary with the potatoes for a great aroma.

Groceries Duck Luv-A-Duck Rendered Duck Fat

Related Stores

Coles
Coles

closed Comments

  • meniac on 01/11/2018 - 12:36
    +1

    Thanks. Now I am Hungry :)

  • beigehornet on 01/11/2018 - 12:37

    waits for the animal cruelty nerds to chime in

    • WatchNerd on 01/11/2018 - 12:51
      +17

      That only seems to be for caged eggs, everything else is ok to slaughter and eat on Ozbargain.

    • PabloHorteg on 01/11/2018 - 14:27
      +7

      "Perhaps in the back of our minds we already understand, without all the science I've discussed, that something terribly wrong is happening. Our sustenance now comes from misery. We know that if someone offers to show us a film on how our meat is produced, it will be a horror film. We perhaps know more than we care to admit, keeping it down in the dark places of our memory— disavowed. When we eat factory-farmed meat we live, literally, on tortured flesh. Increasingly, that tortured flesh is becoming our own."

      • Nadder on 01/11/2018 - 15:57
        +1

        Ehhhh hyperbole. Somehow suggests that "tortured flesh" is inherently nutritiously worse for us, and that somehow the sentiment of trauma lives on in our own bodies. Kind of a weird religion.

      • Zedsdeadbabyzedsdead on 01/11/2018 - 18:34

        Where did the quote come from Pablo?

    • el_cheapo on 01/11/2018 - 16:32

      just your comment so far…

  • Cheaplikethebird on 01/11/2018 - 12:39
    +2

    I stock up on the whole ducks when they're on sale. Cut out the big hunk of fat at the tail and render that, gives you about as much as one of these tubs.

    • AlexG on 01/11/2018 - 13:05

      How do you cook the whole ducks? I tried once when duck was on sale, and it was disappointing.

      • BuyoTheCat on 01/11/2018 - 13:14

        how did you cook it?

        I usually roast it or braise it. Both of which I discovered on the internet.
        You cannot cook duck like chicken.
        Roast is the easiest. The trick is to make sure that the skin is as dry as possible.

        • AlexG on 01/11/2018 - 13:20

          I found a recipe on the net and roasted it. I probably looked on the New York Times cooking site and followed the directions. There is so much less meat than on a chicken, i guess. Breasts are really small, from memory. Then again, maybe i'm just a bad cook!

          • Brouw3r on 01/11/2018 - 14:54

            @AlexG: I do basically this except I swap the maltose/honey and soy for kecap manis (sweet soy). Turns out great every time. It seems like a lot of effort reading the recipe but it really isn't much time in the end other than waiting.

            • AlexG on 01/11/2018 - 16:19

              @Brouw3r: Wow, that IS serious! I might just give that a try. Thanks :)

      • Cheaplikethebird on 01/11/2018 - 13:21
        +2

        You wanna butcher them into quarters as the breasts cooks more quickly than the legs. I cut off the neck, then cut out the spine, cut out that big hunk of fat at the tail, then quarter the duck into breasts and legs. I've followed Alton Brown's guide (link below) which turned out good but it's a lot of work. For me I will usually use the legs and breasts for separate meals.

        I also freeze and save the offcuts and also the bones from the cooked breasts/legs. After I've got two ducks worth of scraps I will use them to make duck stock and rendered duck fat.

        https://www.foodnetwork.com/recipes/alton-brown/mighty-duck-…

  • pennypincher98 on 01/11/2018 - 12:50
    +1

    Normally I just chuck the fat out lol, maybe I should start rendering and selling it!

    • inasero on 01/11/2018 - 13:16
      +2

      And you call yourself a penny pincher? Hand your ozbargain licence back in!

      • pennypincher98 on 01/11/2018 - 13:23

        I'll just sell them in margarine containers :)

        • inasero on 01/11/2018 - 13:30
          +1

          Try Veggies roasted in duck fat, you'll love it I guarantee

          • Munki on 01/11/2018 - 14:21
            +4

            @inasero: Try ANYTHING roasted in duck fat.

  • llama on 01/11/2018 - 13:25

    My mum's been buying "no-frills" feed pellets that have rendered her ducks fat

  • anna10 on 01/11/2018 - 13:44
    +2

    My mum used to use duck fat to make Yorkshire puds.

    • Zedsdeadbabyzedsdead on 01/11/2018 - 18:36

      One of my favourite dishes. Never had it with duck fat though, good old lard!

  • Julius on 01/11/2018 - 14:04
    +1

    Poor ducklings :(

  • No Child Support on 01/11/2018 - 14:06

    Does the potato need to be peeled? I enjoy the taste of the skin left on when roasted.

    • Cheaplikethebird on 01/11/2018 - 16:19

      That’s Heston’s recipe for roast potatoes, boiling them and roughing them up gives them a thick deep fried like coating. Still worth doing with skin on I reckon.

  • anti-hero on 01/11/2018 - 14:09
    -1

    why someone wants to eat duck fat? any good?

    • [Deactivated] on 01/11/2018 - 14:31
      +1

      It is meant to be the rolls royce option for potatoes (but least healthy).

      • fivespice on 01/11/2018 - 14:44
        +6

        Why least healthy? I would rather eat animal fat than garbage oils that have been highly refined and are likely rancid (canola, soybean, most vegetable oil).

        • lime111 on 01/11/2018 - 15:13

          Yeah, articles like this to consider with vegetable oils too: https://www.smh.com.au/healthcare/cooking-with-vegetable-oil… . We mostly stick to Olive oil for cooking, coconut oil for baking, and butter/lard for when we want those yummy animal fat flavours (eggs fried in beef tallow are pretty good).

        • [Deactivated] on 01/11/2018 - 15:24
          -1

          Kindly find me a baked potato recipe from the most reputable chef you can find that uses canola, soybean or other 'rancid' oils.

      • Bullion78 on 01/11/2018 - 15:19
        +4

        The duck fat is more healthy than the potato. If you're diabetic or overweight at least.

    • J5 on 01/11/2018 - 15:28

      You don’t eat duck fat

  • zombrex on 01/11/2018 - 14:18

    You can get so much fat out of the half price pepe and luv a ducks that it's not really worth buying it in my opinion.

    • fusion17 on 01/11/2018 - 16:33

      the problem is its hard to render out all the water.

      ie. you render the fat, let it cool and solidify/freeze it.

      When you try and fry using it theres tons of splatter due to the remaining water content.

  • redpump on 01/11/2018 - 14:47
    +1

    Can I use this to deep fry chips?

    • Cheaplikethebird on 01/11/2018 - 16:23

      You’ll be needing a few tubs to get a deep fry going.

    • Sweetnsour on 01/11/2018 - 19:10
      +1

      I'd deep fry chips in veggie oil. Then drizzle the tender duck fat over top and oven roast them again. Twice cook chips are the bomb

  • VerticallyIntegrated on 01/11/2018 - 21:39

    how long can you keep this once opened?

    • Cheaplikethebird on 02/11/2018 - 12:33

      6 months in fridge, 12 months in freezer is the recommendation I've read.

Login or Join to leave a comment
Login Join