OMG....Duck Fat

#21

Ok, ok, I’ll give. :smile:

1/2 cup duck fat, slightly above room temp
4 large egg yolks
1 1/2 T dusseldorf or dijon mustard
Juice of one lemon
Salt and pepper to taste

Blend all the ingredients except the duck fat. Then slowly drizzle the duck fat into the egg mixture while blending. Viola! Duckinnaise.

I use my immersion blender and the tall measuring cup that comes with it. You can also use a regular blender or a food processor. (Or a whisk if you have forearms like Popeye). You don’t want to overwhip the egg yolk mixture but blend it enough so that the ingredients are thoroughly disbursed and the mixture is smooth. That’s when you start drizzling in the the duck fat.

(Sophie) #22

Thank you! I knew there was a trick to it. Of all the things that I do make from scratch, oddly enough I’ve never attempted mayo because I never really liked it much prior to Keto. It’s one of those things I’ve noticed recently. I have an immersion blender with the deep cup. Every year at Christmas I roast 2 ducks and now I can’t wait for all that lovely fat!!!

#23

I also always hated mayo. But duckinnaise I love. Let us know how it turns out.

(KCKO, KCFO 🥥) #24

So the French have been doing it incorrectly for centuries??? :face_with_raised_eyebrow:

(Ernest) #25

I’m afraid they have. HAHAHA