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Barbara Tropp

Fats, Chicken and Duck

Appears in
top 1000The Modern Art of Chinese Cooking: Techniques & Recipes
The Modern Art of Chinese Cooking

By Barbara Tropp

Published 1982

  • About

This seemed the appropriate place to mention the small plastic containers of home-rendered chicken and duck fat that I keep in my freezer and use in cooking. One sort is that which I render, Chinese-style, by steaming the fresh, cubed fat sacs I garner from chicken and ducks that I have bought whole. The other sort is the fat that drips off a well-seasoned bird during steaming and which is made extremely tasty by salt, Szechwan pepper, and occasionally minced orange peel.

Duck fat I find generally too rich and use only occasionally. Chicken fat, on the other hand, has a very appealing and light taste on my tongue, and I use it happily (and sparingly) to give a glossy dressing-up to a simple stir-fry of Chinese cabbage or bean threads or tofu, those foods that by virtue of their plainness are a good foil for a dab of tasty, liquid fat.

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