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Ducks are waterfowl and capable of flying, which in turn means they have a lot of fat on their bodies. Duck fat itself has a somewhat mealy texture and a delicious, umami, savoury flavour. It has a high smoke point, which means it doesn’t burn easily, so it’s great for frying foods like potatoes, asparagus, eggs, or mushrooms. David Lebovitz even makes cookies with a big dollop of duck fat! Keep duck fat in an airtight container in the fridge for up to six months, or freeze it for several months more.
Duck fat is delicious, especially when used to cook potatoes. The potatoes brown and crisp up nicely on the outside while staying buttery soft on the inside. Use a heavy pan for this recipe, a pan large enough for the potatoes to fit in one layer. I used a seasoned cast iron pan that I inherited from a great uncle, but a heavy-bottomed pot would work as well. Sprinkle these brown, crisped potatoes with thyme salt or rosemary salt instead of regular salt for a woodsy, rustic taste.
- 1 lb new potatoes
- 2 Tbsp duck fat
- 1 pinch thyme salt or rosemary salt
- Cut the potatoes into quarters, in 1-cm chunks.
- In a heavy skillet (I used a cast iron pan) over medium heat, melt the duck fat.
- Once the fat has melted, add the potatoes. Cook, stirring often, over medium heat until the potatoes are browned on all sides and cooked through, about 20-25 minutes.
- Sprinkle with salt and serve immediately.
These sound amazing! Can’t wait to try the recipe! Thanks for linking up to the Pretty Pintastic Party, where every post gets pinned! Sarah, Sarah Sofia Productions