After concocting a batch of duck adobo confit a few weeks back, I've had quite the surplus of duck fat sitting idly in my fridge. In addition to the tub of duck fat that was still protecting my last two legs of confit from the harsh elements of the outside world, I had another tub of duckboob grease at my disposal as well.
As I mentioned in my confit post, I've used some of that fat to fry some garlic-fried rice. But for the last few weeks I've also used duck fat for sauteeing veggies, whipping up vinaigrettes, browning chicken, rubbin' on my elbows (I get ashy), and silencing squeaky door hinges (it's the WD-40 of the kitchen). It's been an absolute cluster-duck for me these past few weeks.
In fact, duck hasn't been this prevalent in my life since Webby Vanderquack and Doofus Drake chilled with me on weekday afternoons.
Ah, DuckTales. It's a classic.
Anyhoo, I decided to put a stop to all this here-and-there use of duck fat and put the magic grease to the test on a larger scale--I broke out the cast iron pan and was ready for some fryin'! Oooh-whoooo-hoooo!
Of course, the first thing that may come to mind when mentioning frying and duck fat is perhaps potatoes--as I'm sure duck fat fries are quite tasty.
But I had something else in mind--especially after doing some reconnaissance on Ilocano Empanadas during my recent trip to the Philippines.
Empanada vendor in Batac Ilocos Norte, Philippines.