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Schmaltz with Griebenes Recipe

Schmaltz with Griebenes recipe and other duck recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Schmaltz with Griebenes recipe  PDF


MAMA LEAH'S JEWISH KITCHEN 2 c CUT UP SKIN AND FAT
FROM ANY CHICKEN,DUCK,GOOSE 3/4 c COLD WATER
IN TRIMMING THE FAT AND SKIN FROM THE POULTRY,TRY NOT TO INCLUDE BITS OF MEAT.PLACE THE CUT UP SKIN AND DICED FAT IN A HEAVY BOTTOMED SAUCE PAN,ADD THE WATER AND SIMMER VERY,VERY SLOWLY OVER LOW HEAT.WHEN ALL THE WATER HAS EVAPORATED AND PURE YELLOW FAT BEGINS TO COLLECT,POUR IT OFF AND RESERVE.T FAT IS COMPLETELY RENDERED WHEN THE SKIN FORMS CRISP,BROWN CRACKLINGS.DRAI THE CRACKLINGS ON PAPER TOWELS. ALTHOUGH IT IS NOT STRICKLY NECESSARY TO POUR OFF THE FAT AS IT COLLECTS,IT IS SAFEST TO DO SO THEN IT WILL NOT BECOME BROWN BY THE TIME T CRACKLINGS ARE FINISHED.THE FAT SHOULD BE BRIGHT BUTTER YELLOW WITHOUT ANY HINT OF BROWN.STORE THE FAT TIGHTLY COVERED IN THE REFRIGERATOR.CRACKLINGS SHOULD BE USED AS SOON AS POSSIBLE OR THEY BECOME SOGGY.

Schmaltz with Griebenes recipe and other duck recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
584 people have voted
Last Reviewed on 2018-05-26



Saturday, May 26 2018 Download & Print Schmaltz with Griebenes recipe  PDF   Duck recipes RSS   New

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