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Pekin Paradise

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  1. Hi Folks, Rendered Duck Fat should have a Water Activity below 0.85. Water that is not bound to food can support the growth of microorganisms that spoil food. You should search for articles on Water Activity (aw) for more scienticic information. Our scientist tests each batch and confirms a Water Activity Level below 0.85. I have a few clients that have based their business around Duck Fat. One gent started with 12 gallon-size tubs for his deep fryer back in October of 2010. He has never actually replaced those original 12 gallons. Instead, he strains the remaining fat once a week and simply adds more....usually a gallon per week, depending on his menu. I keep our newly processed fat in the freezer. At home, I keep in the refrigerator and it has not gone bad after 2 months. We always re-use fat that was in our deep fryer. I just strain and put it back in the frig. (I always label what was cooked in the fat, because it will retain flavors. I don't want my duck ravioli tasting like fish.) Watch your smoke point..keep the temp below 375. My wife featured duck fat in our May 2011 newsletter. There are some good nutritional facts in that publication. So in conclusion, freeze for long term storage and refrigerate for occasional use. If you use the fat everyday in a fryer, strain once a week and simply replenish the original supply. Gotta go....its harvest time at the farm.
  2. We sell Rendered Duck Fat in both quart-size (1.75 lbs.) and gallon-size (7.5 lbs.) tubs. Shipping to any US location via UPS Ground. Our Duck Fat comes from our own USDA All-Natural Pekin Ducklings.
  3. I realize that this may be too late, but we sell Rendered Duck Fat in 7.5 lb. tubs (gallon size). Four tubs shipped to Chicago would be $136.07.
  4. About 8 times per year, I have to prepare anywhere from 40 to 100 duck breasts (80 to 200 lobes). Our objective is to demonstrate the taste and succulence of our ducklings. Since I am grilling in a public arena, I also have to be sensitive to smoke and flare-ups. Therefore I do most of the grilling the day before the event. Here's a basic procedure for Pekin Duck: 1. Make some duck stock. 2. Get fresh....not frozen duck breasts….yes, there is a noticeable difference. 3. Trim the fat off the sides of the breasts. 4. Score the top layer of fat without cutting into the red meat. This facilitates fat rendering; cooks the meat evenly; and, maintains succulence. 5. Rub with Kosher salt, black pepper, red pepper flake, and garlic. 6. Place the breasts in duck stock overnight. 7. Grill the breasts over a high open flame, fat side down for about 45 seconds…turn and repeat. 8. Lower the flame and cook for about 3-4 minutes, depending on your heat source. Basically, you want the meat to just reach an extremely rare state. 9. Cool and place in fresh duck stock. Do not use the stock from Step 6. Let this sit overnight. Then at the show, all I have to do is grill the partially-cooked breasts for a few minutes. The chefs will typically ask for a slice of breast to taste-test. Once they experience the succulence, they will gladly accept a duck breast sandwich topped with either our Apple Bourbon Chutney or English Onion Petals. One variation is to freeze the partially grilled breasts in the duck stock. Quite frankly, I can never tell the difference and this comes in handy for short notice events.
  5. Here's one from our Paradise Cookbook.
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