Duck Fat

November 14, 2008

The challenge to use everything from the CSA goes on and on and it is especially difficult when we get something unusual. Last week we got Kohlrabi with the greens attached and very fresh. I saw a recipe for Kohlrabi root and watercress sauteed in duck fat and came up with the below recipe. It involves some cheating, in that you need frozen dumpling (think Chinese). Our chef friends turned us on to these easy cheap eat. Look in your frozen section…often the cheaper are better! I used "Chef One" brand from NY’s Fresh Direct. There are veggie, shrimp and chicken ones easily available, I know, but the pork ones were really outstanding. They have some cabbage in them. TASTY.

Kohlrabi and Pork Dumpling Stir-Fry

2 medium Kohlrabi roots diced into like size pieces
– 1/2 a bunch of Kohlrabi greens chopped
– 2 tbsp. duck fat
– 1 tbsp. mirin
– 1 tbsp. tamari
– 12 pork dumplings
-1/4 to 1/2 cup chicken broth
– 1/2 cup chopped fresh green beans
– 1 clove garlic crushed

Place duck fat in a wok/ large skillet w/ cover on medium heat. Add crushed garlic, and kohlrabi roots. After about a minute add the dumplings. Sear dumplings over medium heat, then add 1/4 cup of chicken broth, green beans and Kohlrabi greens and simmer, covered for 3 to 5 minutes.

Uncover and let broth cook down (should not take long), then add tamari and mirin, simmer for a minute or two and then turn off heat.

Optional additions: Fresh ginger (add with the tamari and mirin), chopped scallions (add after turning off heat), fresh chopped radish (add with tamari and mirin) and/or broccoli rabe (add with green beans and greens).