1. Duck Phat Gremolata – best for topping grilled or roasted meats

Ingredients

 2 Tbl Garlic Duck Phat plus one teaspoon

 ½ cup chopped parsley

 ¼ cup panko breadcrumbs 

 2 cloves garlic

  Zest of one lemon

1 Tbsp lemon juice (the juice of half a lemon)

 Pinch of chili flake

 1 tsp salt

¼ tsp of fish sauce

Fresh cracked pepper to taste

Preparation

1. Toast panko breadcrumbs in one teaspoon of Garlic Duck Phat in a non-stick or cast iron skillet until light brown.

2. Using Microplane grater, grate garlic into a bowl (stainless steel or ceramic) and add chili flakes.

3. Heat the Garlic Duck Phat over high heat just until wisps of smoke appear.

4. Pour the hot Garlic Duck Phat over grated garlic and chili.  Stir slowly until garlic stops sizzling.

5. Add remaining ingredients and mix.

*Note: for a less dense gremolata, water can be added at the end.

2. Crispy Duck Phat Gremolata – best for topping soups, stews, and roasted vegetables

Ingredients

 1 Tbsp Garlic Duck Phat plus one teaspoon

 ½ cup Panko Breadcrumbs 

 Zest of one lemon

 2 cloves garlic, finely minced (you can use a micro plane)

 2 Tbsp finely chopped fresh herbs (rosemary and parsley are our two favorites)

 1 tsp salt

 Fresh cracked pepper to taste

Preparation

1. Toast panko breadcrumbs in Garlic Duck Phat in a non-stick or iron skillet until light brown.

2. Add lemon zest and garlic and stir until fragrant.

3. Stir in fresh herbs, remove from heat and place in a bowl.

*Can be refrigerated for up to 10 days.