Not only does this fat help create a great texture, but it also adds a layer of richness and meatiness to the potatoes that’s nothing short of magical. Back in the day, you had to work or eat in a restaurant that served duck to enjoy this special treat, but happily, those days are over.
Thanks to evangelizing celebrity chefs and apparently smarter marketing people in the duck industry, this rendered fat is now pretty easy to find. My neighborhood Whole Foods stocks it, and I’ve seen it at many of the higher-end grocery stores.
By the way, if you’re concerned about that next cholesterol test, relax; duck fat is surprisingly healthy, and a quick Google search should explain why without me having to type any more. I hope you give these a try soon. Enjoy!
Ingredients for 4 portions:
2 large russet potatoes
2-3 tablespoons duck fat
salt and pepper to taste
pinch of cayenne
1 tbsp minced fresh thyme leaves
- 325 F. for 40 minutes
- 450 F. for about 20 minutes or until done
