tag:blogger.com,1999:blog-4024674289273898019.post3597299471154755139..comments2008-12-15T10:15:24.382-06:00Chrishttp://www.blogger.com/profile/05501322278779703113noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-4024674289273898019.post-67078818294027668652008-12-15T10:15:00.000-06:002008-12-15T10:15:00.000-06:00Peter,<BR/>I think you might have been the victim of rancid fat... <BR/>The lard I used was basically odorless. The duck fat that I did have scented the entire kitchen... Lovely...<BR/>I don't see why shortening wouldn't work but something there just doesn't sit right with me... Not sure why... Might be because vegetable fats tend to break down quicker than animals fats and you want to age the confit in the fat for a while to mature the flavor.<BR/><BR/>If you don't mind paying a premium for shipping, Hudson Valley Foie has a 2lbs tub of duck fat for 12 bucks.... Shipping will triple or more that price.<BR/>Best of luck with your duck.<BR/>Would love to know how it turns out.<BR/>ChrisChrishttp://www.blogger.com/profile/05501322278779703113noreply@blogger.comtag:blogger.com,1999:blog-4024674289273898019.post-31748320535001970692008-12-15T10:03:00.000-06:002008-12-15T10:03:00.000-06:00I was going to make one for Xmas. I have about half the duck fat I need. I did one last year with supermarket lard, and the smell was rather unpleasant. Was that because it was just a cheap lard? Does shortening work?Peterhttp://www.blogger.com/profile/17504383209010655249noreply@blogger.comtag:blogger.com,1999:blog-4024674289273898019.post-42355438608648230532008-05-01T17:40:00.000-05:002008-05-01T17:40:00.000-05:00ceeelcee - I would never confit a Guinea Pig... You grill Guinea Pig.<BR/>It was great meeting you too. I guess I have to get in on this twitter thing huh.<BR/><BR/>fret - I was a little wigged out by the lard too but it's what MR recommends if you don't have enough duck fat. The lard actually taste like duck now so no pig over tones. When I get back from holiday I will shoot you an email about consuming the duck some evening. :)<BR/><BR/>ntsc - I might be a little more in touch with Lodge due to proximity. I am just over 100 miles from Lodge 's home city. I see it every time I head out to see my brother in Chattanooga. <BR/>I am unfamiliar Coppco cookware...Chrishttp://www.blogger.com/profile/05501322278779703113noreply@blogger.comtag:blogger.com,1999:blog-4024674289273898019.post-42987309652570406292008-05-01T12:29:00.000-05:002008-05-01T12:29:00.000-05:00You are right on the Lodge, I just had never seen it before. I've a fair bit of the regular, but the catalog I've got didn't show the enamel.<BR/><BR/>We've a big set of the Coppco but don't use anything but the dutch ovens and it is just too heavy.ntschttp://blog.charcuteire.comnoreply@blogger.comtag:blogger.com,1999:blog-4024674289273898019.post-70855119146081181322008-05-01T10:47:00.000-05:002008-05-01T10:47:00.000-05:00duck fat is also available from d'artagnan and grimaud. i just bite the bullet and do it. like i did with veal bones that are in my refrigerator...<BR/><BR/>i'm in on the confit but the lard has me freaked out... ever so slightly...<BR/><BR/>your blog has come a long way in a short time. i'm loving it!cook eat FREThttp://www.blogger.com/profile/10466840130053606273noreply@blogger.comtag:blogger.com,1999:blog-4024674289273898019.post-4278596882118076662008-05-01T09:53:00.000-05:002008-05-01T09:53:00.000-05:00I refuse to read a recipe for Guinea Pig confit.<BR/><BR/>Oh wait...that's not what you said.<BR/><BR/>Good to meet you last night at Iron Fork!ceeelceehttp://www.blogger.com/profile/14073380132708934016noreply@blogger.comtag:blogger.com,1999:blog-4024674289273898019.post-28756560891216512722008-05-01T08:57:00.000-05:002008-05-01T08:57:00.000-05:00I looked into Hudson Valley. You are dead on on the shipping.<BR/><BR/>If only there was a real butcher shop in this town... >sigh<<BR/><BR/>The Lodge that I am referencing is enameled. Lodge has two "grades" of enameled gear. The Lodge Color which is what I have is fully covered. I imagine it is not as durable as their Lodge Enamel but it gets the job done. It does weigh just as much as a similar LC "French Oven", I have hefted both.Chrishttp://www.blogger.com/profile/05501322278779703113noreply@blogger.comtag:blogger.com,1999:blog-4024674289273898019.post-74707994451258168362008-05-01T08:42:00.000-05:002008-05-01T08:42:00.000-05:00Hudson Valley Foie Gras, which MR has a link too and I may, sells duck fat. However the shipping is very dear.<BR/><BR/>Refrigerated lard, try a butcher shop, is better than what you picture, although I've a couple of pounds in the pantry too. <BR/><BR/>The difference between LC and Lodge, besides the fact that LC comes in many colors to the truly insane can collect each piece in multiple colors, is that LC is enameld so you can use it with acidic foods that you can't do in cast iron.<BR/><BR/>Also you may be able to find Coppco enameled cast ironn on e-bay. They stopped making it at some point in the 80s, but I think it was better.ntschttp://blog.charcuteire.comnoreply@blogger.com