Saffronpoint Duck-Fat Soy

Name: Saffronpoint Duck-Fat Soy
Prep time: 5 min
Total time: 5 min
Yield: about ¼ cup (75 ml)
Cuisine: French Classic
Ingredients: 1 medium garlic clove, crushed & minced (~½ tsp) Garlic; 1 Tbsp chopped shallot (15 ml) Shallot; ¼ tsp salt (1.25 ml) Salt; ¼ tsp black pepper (1.25 ml) Pepper; 1 Tbsp white wine vinegar (15 ml) White Wine Vinegar; 3 Tbsp duck fat, peanut oil, olive oil, or mix (45 ml) Duck Fat; 1 tsp light soy sauce (5 ml) Light Soy

Independent adaptation of a publicly published Jacques Pépin recipe. Not affiliated with, sponsored by, or endorsed by Jacques Pépin.

A bright dressing for salads and vegetables.

Ratio

Garlic 3 mlShallot 15 mlSalt 1 mlPepper 1 mlWhite Wine Vinegar 15 mlDuck Fat 45 ml

Ingredients

Garlic — 1 medium garlic clove, crushed & minced (~½ tsp)
Shallot — 1 Tbsp chopped shallot (15 ml)
Salt — ¼ tsp salt (1.25 ml)
Pepper — ¼ tsp black pepper (1.25 ml)
White Wine Vinegar — 1 Tbsp white wine vinegar (15 ml)
Duck Fat — 3 Tbsp duck fat, peanut oil, olive oil, or mix (45 ml)
Light Soy — 1 tsp light soy sauce (5 ml)

Method

Pour to the lines in order (bottom → top): Garlic, Shallot, Salt, Pepper, White Wine Vinegar, Duck Fat, Light Soy.
Add finishing notes: Salt, Pepper.
Cap the jar and shake until emulsified.

Keep this recipe

Tonight you'll cook it. The jar remembers it.

You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

1 kitchen · 0 stars · 2 national awards

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Provenance

French technique teacher and TV host based in Madison, Connecticut; James Beard Lifetime Achievement and Cookbook Hall of Fame. Former Howard Johnson's corporate kitchens and Le Pavillon lineage.

Originally published as Duck-Fat Soy Vinaigrette.

Adapted from a Jacques Pépin recipe (Jacques Pépin / KQED Essential Pépin).

FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Jacques Pépin / KQED Essential Pépin (published as “Duck-Fat Soy Vinaigrette”). Full citation lives in Provenance.

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