If you’ve cooked with duck fat before, you can jump into this simple recipe with gusto because you’ve experienced duck fat as the culinary gem that it is. Its unctuous and rich flavor is worth going that little bit out of your way for. Believe it or not, it’s close to olive oil on the health meter. You can buy containers of duck fat at fine grocers, or you can buy a duck, render the trimmed fat, and have a lovely duck ready to roast another night.–Connie Green and Sarah Scott
LC Delirious About Duck Fat Note
A sign of any great recipe is that it begins by gently bathing garlic cloves in warm duck fat until they’re imbued with ducky, fatty goodness, not unlike confit. (We should note that the authors suggest that you can swap olive oil for the duck fat. While not the same, it’s lovely in a quite different way.) While the garlic cloves are then tossed in with the dandelion greens, garlic-imbued duck fat isn’t called into use in this recipe. We can think of dozens of uses for it, perhaps none so tempting as diving right in, face first. If you wish to show a little restraint, however, simply reserve it to toss with potatoes or bone-in, skin-on chicken prior to sautéing or roasting. You won’t be disappointed.
Dandelion Greens and Garlic Cooked in Duck Fat Recipe
- Quick Glance
- 25 M
- 1 H, 5 M
- Serves 4
- For the duck-fat-roasted garlic
- 1 cup rendered duck fat
- 12 small garlic cloves, peeled and tough stem ends removed
- For the dandelion greens
- 2 bunches dandelion greens, or other hearty greens such as spinach or Swiss chard (about 1 pound total)
- 2 tablespoons rendered duck fat
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 12 small cloves duck-fat-roasted garlic
- Make the roasted garlic
- 1. Place the duck fat and garlic in a small, heavy bottomed sauté pan over low heat. Slowly bring the mixture to a simmer. Cook just until the garlic begins to turn light golden brown. The garlic will turn too dark quite easily, so keep an eye on it. If it cooks too much, it will taste bitter and unpleasant. Turn off the heat and let the garlic cool in the fat for about 30 minutes. The garlic will continue to brown slightly as they sit in the fat.
- 2. Remove the garlic from the fat. If not using the garlic immediately, store the garlic and fat separately in covered containers in the refrigerator for up to 1 week. Let stand at room temperature for 1 hour before using.
- Prepare the dandelion greens
- 3. Trim the ends from the dandelion greens and discard. Wash the greens thoroughly and drain.
- 4. If the dandelion greens are young, slice them into 2-inch-wide ribbons. If the dandelion greens are mature and relatively tough, bring a large pot of salted water to a boil. Drop the greens into the boiling water and cook for 1 minute. Drain well in a colander. When the greens are cool enough to handle, place them on a cutting board and cut into 2-inch ribbons.
- 5. Heat the rendered fat in a large sauté pan or cast-iron skillet over medium-high heat. When the fat is hot, add the greens, stirring to coat with the fat. Add the salt, pepper, and garlic cloves. Cook, stirring frequently, until the greens are just tender, 2 to 3 minutes. Serve immediately.
Hungry for more? Chow down on these:
- Dandelion Greens with Balsamic Vinegar and Almonds from Stephen Cooks
- Chicken and Dandelion Greens Gratin from Modern Beet
- Seven Greens Salad from Leite's Culinaria
- Panade of Leeks and Mixed Greens with Cantal Cheese from Leite's Culinaria
Dandelion Greens and Garlic Cooked in Duck Fat Recipe © 2010 Connie Green and Sarah Scott. Photo © 2010 Sarah Remington. All rights reserved.