DUCK FAT ROASTED BREAST OF VEAL
1 breast of veal with pocket (you can ask your butcher to do this for you)
1 tbsp salt
2 tsp Pepper
2 Tbsp Granulated garlic
2 Tbsp Granulated onion
4 oz a fat (whole jar) (I like the Pelleh Poultry brand)
Sprinkle both sides of the veal and inside of the pocket with salt, pepper, garlic and onion.
Use a spoon and place tablespoon size amount of duck fat in the pocket. Only use half the jar for the inside of the pocket.
Use the rest of the jar to spoon the fat over the top of the veal gently pressing it down so it stays on top.
The fat will render and melt as it cooks covering the whole breast of veal as it roasts.
Wrap breast of veal in 2 layers of Saran Wrap and than 1 layer of tin foil.
Freeze until ready to use.
Defrost veal in the fridge the night before you want to cook it.
Remove frim fridge in the morning to finish defrosting.
Preheat oven to 220f (105c).
Place roast in a greased baking dish.
Bake breast of veal covered for 5 hours.
Serve hot and enjoy!