Riverside Trout Grilled in Duck Fat: Jack Hennessy’s “Braising the Wild”

RIVERSIDE TROUT GRILLED IN DUCK FAT We met my parents in Arkansas on the White River the week of Labor Day for several days of riverside family fun. Due to the Bull Shoals Dam release schedule, my dad and I weren’t able to wade as much as we would have liked but we still spent a morning with Papa Bill’s White River Trout Guide Service catching a limit of rainbow trout. The White River is world famous for its trout, specifically its trophy browns. While we didn’t lay into any of those, we were catching rainbows before our guide, Greg, could finish explaining how to run a drop-shot rig along the river bottom. We walked away with a couple over 14 inches (daily limit only allows one of those per angler) and other decent-size trout. Of course nothing tops fish cooked the same day it was caught. I kept this one pretty simple with rendered duck fat being the star of the show. Rendered duck (or goose) fat is liquid gold, in my book. You can make it yourself with steps below or buy it in some stores. I had a Steelmade USA flat top for outdoor grills with me on the trip, so I put that over the AirBNB’s charcoal grill grate in order to sear my trout in duck fat. You can use a flat top or skillet—either works for this recipe. I also keep my rib bones in my trout because I feel trying to cut them out could potentially waste meat and I prefer the belly fat (which equals more flavor) to remain intact. QUICK GUIDE ON RENDERING DUCK FAT Cut skin into approximate 1-inch-by-1-inch pieces. Waterfowl tails and bases of necks, even skin from the back, are great options for rendering fat. Wash thoroughly then place in cold pot or skillet, cover with water and heat on medium-high until water boils. Once boiling, turn down heat to a simmer. Once liquid is clear, after approximately an hour, drain through a paper-towel-covered sieve. Discard any bits of skin. Cool before sealing. Duck fat will last up to a year in the fridge and indefinitely in the freezer. Holly Heyser has a great 1-minute YouTube video on this process called How to render duck fat. Ingredients (make four servings): Four trout, filleted (approximately 24-32 ounces total) 1 to 2 cups rendered duck fat McCormick’s Himalayan Pink Salt with Black Pepper and Garlic mix 1/2 pound butter 1/2 lemon, freshly juiced 1 tablespoon freshly minced parsley To prepare: Fillet trout, leaving ribs bones in. Liberally season flesh with McCormick’s Himalayan Pink Salt mix. Heat skillet or flat top to 450 degrees. Pre-heat oven to 200 degrees. In a small pot on low heat, melt butter and add freshly squeezed lemon juice and freshly minced parsley. Add generous layer of duck fat to skillet or flat top and sear fish flesh down. Flip when adequately seared. Cook trout until medium-rare and remove and place in oven-safe tray. Lightly coat flesh of trout with lemon-parley butter and place in oven at 200 degrees to keep warm until ready to serve. (Trout cools off quickly and doesn’t taste good cold.)