A Duck Fart Recipes
DUCK FART
The Duck Fart is a layered shot that is quite a delicious mixed drink despite it's funny name.
Provided by Robin Gagnon
Categories Drinks
Time 2m
Number Of Ingredients 3
Steps:
- First pour in the Kahlua. You can use a 1 ounce shot measure if you like. I just eye balled it.
- Next, position your bar spoon in the glass just above the Kahlua and slowly pour in Baileys.'
- Finally, again position the spoon at just above the liquor level and pour in the whiskey. This layer will likely not be as distinct as the first.
Nutrition Facts : Calories 261 kcal, Carbohydrate 20 g, Protein 1 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 1 mg, Sodium 2 mg, Sugar 19 g, ServingSize 1 serving
DUCK FART SHOT
A fun and tasty layered drink that's perfect for parties!
Provided by Dan
Categories cocktails
Time 5m
Yield 1
Number Of Ingredients 3
Steps:
- Start with the Kahlua for the bottom layer.
- Slowly add in the Bailey's, pouring over the back of a spoon.
- Add the whiskey for the top layer, carefully pouring over the back of a spoon.
DUCK FAT FRIES
Provided by Guy Fieri
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Peel the sides of the potatoes but leave some skin on the ends. As you peel, place the potatoes in a bowl filled with cool water. Cut the potatoes into matchsticks (1/8-inch square) and place back into the bowl of clean cool water. Allow the potatoes to sit for 1 hour, changing the water as it becomes cloudy to remove the starch.
- Heat the canola oil in a large, heavy Dutch oven or deep skillet to 325 degrees F.
- Drain the potatoes and dry well with paper towels. Carefully add the potatoes to the oil, in batches if necessary, and cook until they just lose their opaque look and are starting to firm up, 5 to 6 minutes. Drain well on paper towels.
- Heat the duck fat in a heavy saucepan to 375 degrees F; ideally you want the duck fat 3 to 4 inches deep.
- Carefully add the fries to the duck fat and cook until crispy and evenly golden, about 8 minutes. Remove to a paper towel-lined plate and season with the sea salt or truffle salt.
- Cook's Note: Strain the duck fat through a fine mesh strainer and transfer to a glass container. Keep refrigerated or frozen for up to 6 months.
DUCK FAT POTATOES - THE WORLD'S CRISPIEST, BEST ROAST POTATOES!
Recipe video above. Duck Fat Potatoes are without a doubt the BEST crispy roast potatoes in the world!! A potato side that's served in fine dining restaurants, potatoes roasted in duck fat have an incredible thick, golden brown crust that's unbelievably crunchy in a way that you will never be able to replicate using oil. And it's a pure, clean flavour that's unlike cooking with other animal fats.
Provided by Nagi
Categories Sides
Time 1h30m
Number Of Ingredients 7
Steps:
- Peel the potatoes, then cut into 7.5cm / 3" pieces (Note 4).
- Preheat oven to 230°C/450°F (230°C fan).
Nutrition Facts : Calories 302 kcal, Carbohydrate 33 g, Protein 7 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 17 mg, Sodium 608 mg, Fiber 7 g, ServingSize 1 serving
DUCK FART SHOT RECIPE
How to make a Duck Fart Shot with three layered liqueurs in a shot glass.
Provided by Tammilee Tips
Categories Cocktail
Time 3m
Number Of Ingredients 3
Steps:
- Add Kahlua to the shot glass. Slowly pour Bailey's over a spoon in to the shot glass. Slowly pour the Crown Royal over a spoon for the final layer.
Nutrition Facts : Calories 130 kcal, Carbohydrate 10 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 1 mg, Sugar 9 g, ServingSize 1 serving
DUCK FART
An Alaskan original created more than 20 years ago in Anchorage, this layered cocktail is said to be named for the sound you'll make after drinking one. Enjoy :)
Provided by Queen uh Cuisine
Categories Beverages
Time 5m
Yield 1 drink, 1 serving(s)
Number Of Ingredients 3
Steps:
- Pour Kahlúa into a 3-ounce shot glass.
- Using the convex side of a bar spoon, slowly pour Baileys over the Kahlúa, making sure not to disturb it, to create a layered effect.
- Using the same technique, layer the Crown Royal over the Baileys.
- Drink up -- .
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- Pour Kahlúa into a 3-ounce shot glass. Using the convex side of a bar spoon, slowly pour Baileys over the Kahlúa, making sure not to disturb it, to create a layered effect.
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- Potatoes and Duck Fat. The combination of duck fat and potatoes is a match made in heaven. Duck fat enhances the earthy potato flavor and imparts a golden crust.
- Rubbing Poultry with Duck Fat. Are you buttering your birds? Trade the butter for duck fat! Rub softened duck fat under the skin and inside the cavity, then massage some over the outside of the entire bird.
- Searing Meat with Duck Fat. Using duck fat to sear meats, poultry, fish, and shellfish is a surefire way to achieve an evenly browned, flavorful crust.
- Duck Fat Salad Dressing. Warm duck fat dressings add delicious savory character to salads, especially those made with hearty greens like frisée, radicchio, kale, endive, and chards.
- Duck Fat on Vegetables. Oven-roasted and sautéed vegetables earn gourmet cred when tossed in duck fat before cooking. A little fat goes a long way in adding richness and facilitating caramelization.
- Duck Fat Popcorn. Popcorn made the old fashioned way - in a heavy bottomed pot right on the stove top - is ridiculously delicious when popped in duck fat.
- Frying with Duck Fat. Duck fat when used alone or in combination with other high smoke point oils, such as safflower or peanut oil, makes for fabulous deep-frying.
- Baking with Duck Fat. Duck fat may be an unexpected ingredient to the baker, but it makes crisp golden puffed pastry and Viennoiseries. Create tender, flaky pâté brisée and shortcrust pastry while adding subtle depth of flavor with duck fat.
- Making Confit with Duck Fat. Our duck leg confit is slow-cooked in duck fat which tenderizes the meat and creates a tasty result. It’s easy to confit at home, but don’t limit yourself to meat.
- Duck Fat Mayonnaise. That’s right. Mayonnaise is never better than when homemade. Use an immersion blender to make foolproof mayonnaise, and replace the oil with duck fat.
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- Potatoes and Duck Fat. The combination of duck fat and potatoes is a match made in heaven. Duck fat enhances the earthy potato flavor and imparts a golden crust.
- Rubbing Poultry with Duck Fat. Are you buttering your birds? Trade the butter for duck fat! Rub softened duck fat under the skin and inside the cavity, then massage some over the outside of the entire bird.
- Searing Meat with Duck Fat. Using duck fat to sear meats, poultry, fish, and shellfish is a surefire way to achieve an evenly browned, flavorful crust.
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- Duck Fat Popcorn. Popcorn made the old fashioned way – in a heavy bottomed pot right on the stove top – is ridiculously delicious when popped in duck fat.
- Making Confit with Duck Fat. Our duck leg confit is slow-cooked in duck fat which tenderizes the meat and creates a tasty result. It’s easy to confit meats at home, but one of our favorite kitchen secrets is garlic confit, which is done in 15 minutes or so.
- Duck Fat Salad Dressing. Warm duck fat dressings add delicious savory character to salads, especially those made with hearty greens like frisée, radicchio, kale, endive, and chards.
- Frying with Duck Fat. Duck fat when used alone or in combination with other high smoke point oils, such as safflower or peanut oil, makes for fabulous deep-frying.
- Baking with Duck Fat. Duck fat may be an unexpected ingredient to the baker, but it makes crisp golden puffed pastry and Viennoiseries. Create tender, flaky pâté brisée, and shortcrust pastry while adding subtle depth of flavor with duck fat.
- Duck Fat Mayonnaise. That’s right. Mayonnaise is never better than when homemade. Use an immersion blender to make foolproof mayonnaise, and replace the oil with duck fat.
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