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Duck Fat Beef

February 24, 2020
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Duck Fat

20Duck Fat Beef

Course: DinnerCuisine: FrenchDifficulty: Medium


Prep time


Cooking time



If you like your meat so tender one look and it might fall off the bone, then this is the recipe for you.


  • 1 Rolled Beef Rump Roast 1.5kg (or other more marbled cut)

  • 2 Large Tablespoons of Chilled Duck Fat

  • 3 Large Cloves of Garlic

  • For the Vegetables
  • 3 Carrots (different colors if you can), roughly chopped

  • 4 Large potatoes, roughly diced

  • Fresh dates (if not available, apricots) halved

  • 1 Tablespoon of Tomato Paste

  • 1 Cup of Orange Juice

  • Olive Oil

  • Salt and Pepper

  • Watercress

  • Flavored Chili or smoked oil


  • Crush the cloves of garlic, add them to a small saucepan along with the duck fat. On a low heat, poach the garlic until it begins to brown and the smell of the garlic becomes strong. Once done, set aside and allow to cool. Load up a meat injector with the duck fat, and inject it into the meat in pockets. Some will ooze out, but that’s fine.
  • I sous vide mine at 130 F for 24 hours, at which point it begins to fall apart.
  • If you’re going full BBQ on it, gauge the temperature around 325 F and cook away from direct heat for around 45 minutes. If you’ve got a temperature probe, take the meat off and wrap in foil to rest.
  • Bring a pot of well salted water to a boil, then pour in the carrots and potatoes, and bring back to a boil for 4 minutes. Arrange date halves on a Yukon Glory Vegetable tray. Drain and strain the vegetables then arrange over the dates. In a Yukon Glory condiment tray, and in each well, add the tomato paste with a little water, then the orange juice and finally the oil. Salt well. Put the vegetabes on the tray directly onto the BBQ over low heat or a cooler part of the bbq, cover and leave to roast for about 40 minutes (checking periodically to make sure the sugars arent buring (if they are, turn down the heat or stifle the coals slightly), and moving them around a bit to get an even rosting.
  • As the vegetables near completion, take the meat out of the sous vide, remove fro the bag, but save the juices. Put the meat right over the hot coals, and constantly baste with the juice in the bag and a brush. It’ll be a crazy smoke-fest. Baste and get some awesome color on each side, salt and pepper, then get ready for serving.
  • Carve off a generous slice of beef and lay over a selection of vegetabes. Drizzle witha spiced or flavored oil. Add watercress for a burst of peppery freshness. The result is a summery BBQ roast, juicy and fatty with burst of sweetness and tanginess from the vegetables, and a caramely sweetness from the fresh dates.

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