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Old 08-01-2012, 09:19 PM   #41
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Thanks mainly due to previous posts in DC (I think it was Vitauta and/or Claire), some time ago I roasted a duck. The duck was OK, but the fat was yum -- potatoes fried in duck fat, mmmm good. I bought a small jar of rendered duck fat at Williams Sonoma for what I thought was a lot of $$ for a little fat. I still have about a third of it in the fridge. I'm hoarding it and will hate to see the last of it. I realize it's bad for my arteries, but you only live once.
How did you do the potatoes? I did some tonight in the oven and thanks to my DH they were rather crunchy but yummy wished I'd made more tho.
kades
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Old 08-01-2012, 09:44 PM   #42
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But it makes a funny song.
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Old 08-01-2012, 09:45 PM   #43
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But it makes a funny song.
Only if you slip in it...
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Old 08-02-2012, 08:06 AM   #44
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How did you do the potatoes? I did some tonight in the oven and thanks to my DH they were rather crunchy but yummy wished I'd made more tho.
kades
I microwaved the potato first, then sliced and browned the slices in hot duck fat. Lots of crunch.
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Old 08-02-2012, 08:12 AM   #45
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How did you do the potatoes? I did some tonight in the oven and thanks to my DH they were rather crunchy but yummy wished I'd made more tho.
kades
I make them in the oven, too, because it cuts down on the amount of fat needed. I just melt a tablespoon or two of duck fat, toss the potatoes in it (with seasoning), and then bake them at 425F.
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Old 08-02-2012, 08:15 AM   #46
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Thanks, Steve. That tip will help me eke out the last little bit in my jar.
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Old 08-02-2012, 11:15 AM   #47
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I just melt a tablespoon or two of duck fat, toss the potatoes in it (with seasoning), and then bake them at 425F.
Get them crispy enough and they make good quackers. :)
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Old 08-02-2012, 02:55 PM   #48
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I microwaved the potato first, then sliced and browned the slices in hot duck fat. Lots of crunch.
Thank You I'll give this way a try.
Kades
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Old 08-03-2012, 03:30 PM   #49
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This is the brand that I use but if you can render your own fat from the duck it is soo much better.
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