Oh..my..god...

[tamidon]

duck skin gribnes

enuf said

Comments

[tikvah.livejournal.com]

Mmmmm, that sounds yummy!

[dr-memory.livejournal.com]

If I weren't deathly ill, I would be slavering.

[slfisher.livejournal.com]

No, it's not enough.

Please, say how to prepare them, so I can do something with the dozen ducks in my freezer.

[tamidon.livejournal.com]

gribnes are the crispy bits left when you make schmaltz,clarified chicken fat,from chicken fat and skin.Duck gribenes are the same, but using duck. Duck fat is awesome to cook with and I had 2 ducks to butcher, so...gribnes.

[hammercock.livejournal.com]

"Never buy gribnes from a mohel!"

[slfisher.livejournal.com]

Please, more detail. "Just like schmaltz except with duck" is not enough for this goyim. thanks.

[rikibeth.livejournal.com]

holy shit yum.

[tamidon.livejournal.com]

thank god I wasn't drinking anything when I read this

[tamidon.livejournal.com]

In kosher food you cannot mix milk with meat, which means you cannot use butter in a meal with meat in it, so clarified chicken fat is used in many things as a butter replacer. It's what makes good chopped liver good, and is often found in kosher meat delis in a little bowl on the table like butter would be. Personally, I find it nasty to use that way, but it's a great way to roast potatoes.

[slfisher.livejournal.com]

Sorry, I'm not being clear.

I know what schmaltz is.

What would be great is if I could get directions for how to make gribnes that start with "Take duck out of freezer."

thanks!

[tamidon.livejournal.com]

oh, ok.Take all your skin and fat. Cut the skin into small strips, an inch long or so, 1/2 inch wide at most. Rinse them with water and then put it all in a heavy pot and turn the heat on. You can start high, stirring occasionally, but when some start to brown you should turn it down.Make sure you scrape the bottom. The skin bits can stick and burn. When they start getting brown stir more frequently. YOu want to wait 'till they are all crisp, and some will br browner than others. Scoop out the bits with a slotted spoon, drain on paper towel, and sprinkle with salt right then. Turn off heat under fat, and let cool a bit. Run fat thru a strainer and when room temp put into small sandwich bags and lay flat in freezer. Try not to eat all the gribnes while standing i the kitchen. Remember to share, no matter how much you think the kid doesn't need to know.

[slfisher.livejournal.com]

you just put them in a pot by themselves?

interesting, thanks!

I rendered bear lard last year but I didn't get any of the skin.

[tikvah.livejournal.com]

Note to self:

1) Add recipe to Memories.
2) Salivate.
3) Bitch at not being able to get to party where such delicacies might exist due to FRACKING SNOW/ICE!
4) Salivate some more.

[tikvah.livejournal.com]

*sporfle*

(Also glad to have just finished tea before reading this)

[tamidon.livejournal.com]

are you still stuck? That sucks.