Halibut Poached in Duck Fat

Anthony Bourdain

Anthony Bourdain

21st November 2016

Halibut Poached in Duck Fat

⁣This recipe for Halibut Poached in Duck Fat is dead easy; the hardest part is the shopping. Extract taken from Appetites: A Cookbook, published by Bloomsbury, £26, Hardback (Photography © Bobby Fisher)


  • ⁣1 lemon
  • 1 tablespoon canola or other neutral oil
  • 1 tablespoon fennel seeds
  • Seeds from 2 cardamom pods
  • 1 bay leaf
  • 4 garlic cloves, peeled and sliced
  • 2 halibut fillets (about 12 ounces each; ask your
  • fishmonger to remove the white belly skin but to leave the dark dorsal skin
  • attached)
  • Salt and freshly ground black pepper to taste
  • 1 quart rendered duck fat (available at various
  • gourmet retailers and some butcher shops)
  • Mashed potatoes
  • Microplane grater
  • Instant-read thermometer


⁣Using the microplane grater, finely grate the lemon
zest into a small mixing bowl and add the oil, fennel and cardamom seeds, bay leaf, and garlic, mixing well. Rub the fish on all sides with the mixture and
refrigerate in a casserole or zip-sealed plastic bag for at least 2 hours and up to 24.
Remove the fish from the refrigerator about 15 minutes before you’re ready to poach it. Brush off the excess garlic and seeds. Season it on all sides with salt and pepper. In a large, heavy-bottom pot, heat the duck fat over medium heat until it reaches 150°F, monitoring the temperature with the instant-read thermometer. Slip the fish into the pot and ladle the fat over so it is submerged. Let cook for 5 minutes, then remove from the heat, cover, and let sit for 10 to 15 minutes, until the fish has an internal
temperature of 150°F.
Carefully remove the fish from the pot with a slotted
spoon or fish spatula, adjust seasoning if necessary, and serve with mashed potatoes.
Serves 4

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