French Duck Fat: The New Cooking Must!

French Duck Fat: The New Cooking Must!

Roasted Duck with Potatoes

Ever wonder how restaurants make the most delicious meals? How chefs get a perfect sear and crispy skin on poultry or potatoes? The answer is simple: French Duck Fat. Duck Fat adds a delightful flavor to any dish; it is rich and silky, yet not overpowering. You can use Duck Fat at much higher temperatures than other cooking fats or oils, giving a special crispiness to foods. 

Paris, the Eiffel Tower

French Duck Fat, although sounding intimidating, is actually very easy to cook with. Simply use it as you would any other oil or fat. Replace butter, margarine, or oils in any recipe with Duck Fat; it really is that easy! If your recipe calls for a tablespoon of olive oil, swap it for a tablespoon of Duck Fat. You can use it in liquid, solid, or softened form. Sear chicken in Duck Fat for delicious crispy skin, cook vegetables in it for extra flavor, or even use it in pastry crust!

If it is your first time cooking with French Duck Fat, try something simple and delicious: Crispy Pan Roasted Herb Potatoes. Duck Fat and potatoes are one of the best combinations. Rustic potatoes cooked in luscious Duck Fat will make your entire house smell like a 5-star French restaurant. Give this versatile ingredient a try!

Crispy Herb Pan Roasted Potatoes

 

Ingredients:

1 lb. Small new potatoes, halved

2 Tablespoons Rougie French Duck Fat

3 Sprigs of fresh rosemary or thyme

4 Cloves peeled garlic

½ Cup water

Sea salt and ground pepper, to taste

 

Directions:

Heat Rougie French Duck Fat in a large skillet over medium heat. Once melted, coat the pan and add the potatoes, making sure to put the cut sides face-down.

Add garlic and turn the potatoes occasionally for about 6 to 8 minutes, or until they have a nice, golden brown color.

Add the herbs along with the ½ cup of water. Reduce the heat to medium-low.

Cover and cook, turning the potatoes on occasion until they have become tender and the water has evaporated. This will take about 15 to 20 minutes. If potatoes are not tender after 15 minutes and the water has evaporated, add a little more water.

Once tender, season with salt and pepper, and serve immediately. Add extra herbs for garnish and enjoy!

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