Spicy Duckonnaise Recipe

Name: Spicy Duckonnaise Recipe
Prep time: 10 min
Total time: 10 min
Ingredients: 3/4 cup rendered duck fat, melted (see note); 3/4 cup canola oil; 2 egg yolks; 1 tablespoon Dijon mustard; 2 tablespoons mayonnaise (optional, see note); 1 to 2 cloves garlic, grated on microplane grater or pressed through garlic press; 1 teaspoon red Thai curry paste; 1 tablespoon water, plus more to correct consistency; lime juice to taste; salt and pepper to taste; 2 tablespoons chopped cilantro

Why It Works

Diluting rendered saturated fat with vegetable oil makes forming an emulsion for mayonnaise possible.
Starting off with a spoonful of jarred mayonnaise ensures the emulsion is off to a good start and remains stable.

In a bid to utilize several animal fats I had squirreled away in my freezer, I created several mayo recipes, or as I like to call it, meatonnaise. Some, like lambonnaise, were a bust. The duck fat meato, on the other hand, was fabulous. Light and creamy, with just a hint of duck flavor—not so much that it overwhelms the palate, but enough that it makes you sit up and realize: this ain't no Hellman's. Like a regular mayonnaise, the duck fat meatonnaise is great for taking on and delivering other flavors. For instance, a bit of Thai curry paste sitting in my fridge transformed it into a lickably good fragrant, spicy spread. I'd imagine some canned chipotles or Korean chile-bean paste would work equally good wonders.

For more about the science of making animal-fat mayonnaise, see my recipe for baconnaise.

Baconnaise Recipe

October 2009

Spicy Duckonnaise Recipe

Prep 10 mins

Total 10 mins

Keep Screen Awake

3/4 cup rendered duck fat, melted (see note)
3/4 cup canola oil
2 large egg yolks
1 tablespoon dijon mustard
2 tablespoons mayonnaise (optional, see note)
2 clove cloves garlic, grated on microplane grater or pressed through garlic press
1 teaspoon red Thai curry paste
1 tablespoon water, plus more to correct consistency
1 lime yields lime juice to taste
1/4 tsp salt and pepper to taste
2 tablespoons chopped cilantro

Combine duck fat and canola oil in 2-cup liquid measuring cup. Whisk to combine.
Add egg yolks, Dijon mustard, mayonnaise garlic, curry paste, and water to bowl of food processor (see note). Run processor for 5 seconds to combine. Scrape down sides of processor bowl with rubber spatula. With processor running, slowly drizzle fat into bowl in a thin, steady stream, stopping and scraping down sides as necessary. Add lime juice, salt, and pepper to taste, and adjust consistency with water until thick, smooth, and creamy, but not mouth-coatingly waxy. Stir in cilantro. Store in refrigerator in air-tight container for up to two weeks.

Special Equipment

Food processor

Notes

This mayonnaise can be made with vegetable oil in place of the rendered animal fat - though flavor will suffer.

For insurance, I add jarred mayonnaise to the food processor at the start, which makes it easier to create a stable emulsion. If you are an experienced mayonnaise-maker who has no problems with mayonnaise breaking on you, you may omit the jarred mayonnaise.

The mayonnaise can also be made in a bowl with a whisk.

Make-Ahead and Storage

Store in refrigerator in an air-tight container for up to two weeks.

Nutrition Facts (per serving)
3056	Calories
332g	Fat
17g	Carbs
17g	Protein

Nutrition Facts
Amount per serving
Calories	3056
% Daily Value*
Total Fat 332g	425%
Saturated Fat 68g	340%
Cholesterol 710mg	237%
Sodium 972mg	42%
Total Carbohydrate 17g	6%
Dietary Fiber 3g	11%
Total Sugars 3g
Protein 17g
Vitamin C 38mg	192%
Calcium 134mg	10%
Iron 3mg	19%
Potassium 366mg	8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Ingredients

Special Equipment

Notes

Make-Ahead and Storage

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