Randy Wigginton  
Master of Wine
Posts: 10802
 | | 05-06-2006 05:08 PM |
| I've heard that preparing potatoes with duck fat is the best way to go... but I don't seem able to find any recipes? I'm assuming it goes something like: blanch the potatoes for a few minutes, cool, toss with duck fat, roast. However, I'm hoping for some additional suggestions/guidance.
Can anyone help? | | |
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Seaquam
Barrel Filler
Posts: 1141
| | 05-06-2006 06:04 PM |
| If you're going to roast them, I don't think you need to parboil them.
Duck fat gives great flavour. I use it for sauteeing potatoes: pre-boiled, diced, and then fried simply, like hash browns.
If you want to roast them, cut them in half lengthwise, put generous dollop of duck fat on the cut side, some salt, and then roast them cut side down on a cookie sheet on high heat (around 400°) for about an hour. They'll carmelize beautifully. This is a Jacques Pepin technique that's easy and gets a great result. You can use olive oil instead of fat, and it works equally well. | | | |
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ChangeMe
Master of Wine
Posts: 11169
| | 05-06-2006 08:19 PM |
| | Pardon me whilst I wipe off my keyboard. | | | |
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ChangeMe
Grape Puncher
Posts: 886
| | 05-07-2006 04:43 PM |
| My favorite way to do potatoes in duck fat is as hash browns, but for roasted duck fat potatoes I do this:
2 medium potatoes
2 T duck fat
1/2 medium onion
Preheat oven to 400 degrees. Coarsely chop onions and potatoes into 1/2 inch pieces.
In and ovenproof skillet, saute potatoes and onions over medium heat with the duck fat for 5 minutes. Season with salt and pepper and place in oven for twenty minutes. Potaoes should be golden brown.
For a colorful presentation, add some chopped roasted red bell or piquillo peppers before putting in oven. | | | |
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Paul_H
San Francisco
Grape Puncher
Posts: 890
| | 05-07-2006 04:49 PM |
| Quote:
My favorite way to do potatoes in duck fat is as hash browns, but for roasted duck fat potatoes I do this:
2 medium potatoes
2 T duck fat
1/2 medium onion
Preheat oven to 400 degrees. Coarsely chop onions and potatoes into 1/2 inch pieces.
In and ovenproof skillet, saute potatoes and onions over medium heat with the duck fat for 5 minutes. Season with salt and pepper and place in oven for twenty minutes. Potaoes should be golden brown.
For a colorful presentation, add some chopped roasted red bell or piquillo peppers before putting in oven.
Garnish with chopped parsley before serving. | | | http://www.sweetandsourspectator.org | |
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ChangeMe
Grape Puncher
Posts: 886
| | 05-08-2006 07:16 PM |
| Quote:
Quote:
My favorite way to do potatoes in duck fat is as hash browns, but for roasted duck fat potatoes I do this:
2 medium potatoes
2 T duck fat
1/2 medium onion
Preheat oven to 400 degrees. Coarsely chop onions and potatoes into 1/2 inch pieces.
In and ovenproof skillet, saute potatoes and onions over medium heat with the duck fat for 5 minutes. Season with salt and pepper and place in oven for twenty minutes. Potaoes should be golden brown.
For a colorful presentation, add some chopped roasted red bell or piquillo peppers before putting in oven.
Garnish with chopped parsley before serving.
I thought about writing that, but since I personalized the post, I didn't. My kids don't like parsley and they can't pick it out as easily as the peppers, so I don't add it. | | | |
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Corkage
Grape Puncher
Posts: 975
| | 05-08-2006 07:40 PM |
| Here's my take:
First bake or boil redskin or yukon gold potatoes until cooked. Thencoarsely mix/mash with cream, butter, salt pepper, fresh parsley and minced green onion or chive.
Then form into hash patties and saute in your cast iron skillet with duck fat, turning only once per side.
For breakfast, serve with poached duck egg, prosciutto and hollandaise
For dinner serve with a fat rib eye from the grill | | | |
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JonesWineNo1
Sommelier
Posts: 8568
| | 05-08-2006 07:48 PM |
| | Melt the duck fat and then use it any way you would use a different fat. | | | |
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Chicago Wine Geek
Chicago Western Suburbs
Wine Steward
Posts: 7067
| | 05-09-2006 05:53 PM |
| | Where does one buy duck fat..? | | | |
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JonesWineNo1
Sommelier
Posts: 8568
| | 05-09-2006 05:59 PM |
| | D'artagnans has it by mail order but you can usually find it at lots of good butchers. Alternatively buy a few duck breasts; render the fat from the breasts; and then use the rendered fat in whatever manner you wish. | | | |
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Randy Wigginton
Master of Wine
Posts: 10802
| | 05-09-2006 06:11 PM |
| Quote:
Where does one buy duck fat..?
Usually duck liposuction parlors will give it to you for free | | | |
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Corkage
Grape Puncher
Posts: 975
| | 05-09-2006 06:23 PM |
| D'artagnans (but its expensive). Hudson Valley Foie Gras sells it by the quart tub (for making confit).
If you buy a whole peking duck (the frozen kind at the supermarket usually sole by Maple Leaf Farms), you can render about 1.5 cups of fat. Skin the whole duck (thawed), pulse chop the skin in your food processor (the second time you'l use it this year ) and saute it in a pan on medium heat.
You can freeze duck fat and it will keep indefinitely. | | | |
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Randy Wigginton
Master of Wine
Posts: 10802
| | 05-09-2006 06:56 PM |
| | My local grocery store (Cosentino's) carries it. I would expect it in upscale grocery stores. | | | |
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ChangeMe
Master of Wine
Posts: 11169
| | 05-10-2006 02:07 AM |
| Quote:
You can freeze duck fat and it will keep indefinitely.
Glad to hear that. I have a real collection of rendered Muscovy Duck breast fat in my freezer. | | | |
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MTPockets
Barrel Racker
Posts: 1834
| | 05-10-2006 02:26 AM |
| Well-made latkes are one of the great sides. If you coarsely grate russet potatoes (I like a healthy dose of green onions with them), you can skip the par-boiling and just fry them in duck fat.
I've also used latkes (without the onions) as the base layer for a foie gras dish with a sauterne reduction sauce that works quite well. | | | |
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