So I ordered a carton from D'ARTangan, a gourmet food company. My first test was roasting red potatoes in rosemary and sage, with the duck fat. Well, I could not tell any difference between it and the olive oil, really. Tonight I will brown and cook burger patties because I read that burgers cooked in duck fat are to die for. Any comments on duck fat?
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Duck Fat....I hear so much about duck fat and the wonders of cooking with it
- Thread starter karennoca
- Start date
Really? No difference?
Did you heat up the duck fat in the roasting pan before you added the potatoes?
The potatoes should have been super golden and with a thick crunchy crust and the insides are creamy... I don't get that with olive oil.
Maybe your heat wasn't high enough?
Another thing you can try is rubbing the outside of a roast with the fat and the roast at a very high heat for a while and then knock it down when it's "seared"
The trick with duck or goose fat is high temps - which is why I suppose your reading indicates that frying a burger is good with duck fat, very high heat... (I have never tried frying a burger)
If you're still not crazy about any of these, just use the fat for confit, if you have enough, that's always nice!
Did you heat up the duck fat in the roasting pan before you added the potatoes?
The potatoes should have been super golden and with a thick crunchy crust and the insides are creamy... I don't get that with olive oil.
Maybe your heat wasn't high enough?
Another thing you can try is rubbing the outside of a roast with the fat and the roast at a very high heat for a while and then knock it down when it's "seared"
The trick with duck or goose fat is high temps - which is why I suppose your reading indicates that frying a burger is good with duck fat, very high heat... (I have never tried frying a burger)
If you're still not crazy about any of these, just use the fat for confit, if you have enough, that's always nice!
I agree, perhaps the potatoes didn't brown enough to get the distinctive flavor.
Although, at the price D'Artagnan charges for the fat, I can understand how you may have expected the earth to move.
I usually saute the potatoes--get the fat very hot in a cast-iron skillet, dry the sliced potatoes so they don't stick too much, brown them over high heat, then season with S&P, turn them down and cover to cook through. At the last minute, stir in minced garlic and parsley.
It's heavenly, especially as a side dish to pan-fried duck confit. BTW, if you make your own duck confit, you always end up with more fat than you started with.
Although, at the price D'Artagnan charges for the fat, I can understand how you may have expected the earth to move.
I usually saute the potatoes--get the fat very hot in a cast-iron skillet, dry the sliced potatoes so they don't stick too much, brown them over high heat, then season with S&P, turn them down and cover to cook through. At the last minute, stir in minced garlic and parsley.
It's heavenly, especially as a side dish to pan-fried duck confit. BTW, if you make your own duck confit, you always end up with more fat than you started with.
heather_in_sf
Well-known member
Thanks to Susan in Kentfield I have the pleasure of a tub of duckfat in my freezer
I love potatoes roasted in it, or fried eggs... The flavor is so delicious, when I roast potatoes in it they barely need anything bit a little salt... Duck fat = love!!
I love potatoes roasted in it, or fried eggs... The flavor is so delicious, when I roast potatoes in it they barely need anything bit a little salt... Duck fat = love!!
steve2-in-la
Well-known member
Jealous here. So, SO jealous. So, jealous. Really. Jealous.