Baked Duck Fat French Fries: ooh la la.

Today’s post is brief and it’s about duck fat. I’m a big believer in simple recipes. Recipes that are simple to make and you reap the rewards of taste immediately.

I remember eating in fancy restaurants when we’d travel to Vancouver for the summer and eating duck fat French fries. I remember very distinctly absolutely hating the taste. I found the fries to taste rancid. I ask myself often why it is exactly that I enjoy the taste now. What was changed?

Life happens. Tastes change. However, I’ve conclude that the key to yummy tasting duck fat is that you should always render your own duck fat and store it in a jar in the fridge. It’s very simple.

I take the skin off of one or two duck breasts. Before rendering the skin, I cut the skin into strips before placing them in a cold frying pan. I slowly bring up the heat, stirring constantly once a sizzle can be heard from the pan. Cook until the fat from the skin is completely rendered and the skin is crispy. Store the fat until needed in the fridge. As far as the duck cracklings are concerned, salt them liberally and use. Believe me, they don’t last long once you’ve tried them. However, they can be used as a really fancy substitute for croutons on a salad.

As for the fries…

Baked Duck Fat French Fries

• A potato per person

• A teaspoon of duck fat per potato

• Sea salt

• Thyme or Rosemary (optional)

Preheat oven to 425. Line a baking sheet with aluminum foil. Cut the potatoes into batonnets (French fry shape.) Place potatoes on the baking sheet. Season with salt, pepper, and herbs. Add duck fat, rubbing the fat into the potatoes. Bake for 10-20 minutes, rotate the fries mid-way through cooking. They’re done once they’re brown and crispy.

#Animalfat #Potatoes