Duck Fat

[kadesma]

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

 

[FrankZ]

But it makes a funny song.

 

[PrincessFiona60]

But it makes a funny song.

Only if you slip in it...

 

[tinlizzie]

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.

 

[Steve Kroll]

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.

 

[tinlizzie]

Thanks, Steve. That tip will help me eke out the last little bit in my jar.

 

[Greg Who Cooks]

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.

 

[kadesma]

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

 

[redfish_33]

This is the brand that I use but if you can render your own fat from the duck it is soo much better.