What does duck fat taste like?
The best way I’ve heard the flavor of duck fat described is that it makes everything you cook in it taste like a better version of itself. It’s actually a very clean, mild-flavored fat and doesn’t impart a strong gamey taste into food cooked in it like perhaps you’d expect. Even if you don’t like duck, you should definitely give cooking with duck fat a try! You’ll be surprised at how elevated your dishes taste. Most people would never be able to guess that you used duck fat in a recipe, but they will comment on how your food tastes, and you can expect to hear, “Why is this so good?”. It can be your secret.
How do you use duck fat?
Duck fat is often used where you’d use lard or bacon fat or to confit (slow cook something in its own fat until it’s super tender). I love cooking duck legs in duck fat and then shredding the meat off the bone. I am going to do a turkey leg like this in the fall and shred the meat for a harvest salad. Duck fat rubbed on the outside of steak helps get that nice crust and also enhances the steak flavor. And of course, there’s the potato. Duck fat fries are a thing for a reason. And I also love using it to make a nice crispy, unctuous roasted potato – like these Duck Fat Crispy Potatoes with Rosemary Sea Salt.
Where do I get it and how do I store it?
You can find duck fat in many high-end grocery stores these days, like Whole Foods, on the shelf where they sell other condiments or sometimes near the meat department. But if you can’t find it where you live you can also order online.
Once you open the jar simply store it in the fridge. It lasts for months and months, if it makes it that far. That’s what makes this one of my pantry staples. Not only does it make my dishes even better but a little can go a long way and it makes it worth the price because it lasts so long.
Crispy Fried Duck Fat Potatoes with Rosemary Sea salt
Ingredients (serves 4)
- 1 1/2 lbs baby yellow potatoes
- 3/4 Tablespoon flaky sea salt (Maldon recommended)
- 1 Tablespoon fresh rosemary, finely chopped, plus more for garnish
- 4 Tablespoons duck fat
Method
- Make the rosemary sea salt by combining the flaky sea salt with the finely chopped rosemary and crumbling together with your fingers to release the oils in the rosemary and break down the salt. Set aside.
- Preheat oven to 450. Bring a large pot of water to a boil and add potatoes. Cook for approximately 8 minutes. Do not overcook or the potatoes will fall apart when you cut them. Drain and set aside. Let cool completely
- Cut the potatoes into 1/2-inch pieces or thicker. Too thin will burn. Add the duck fat to a large oven-proof skillet and place in the oven for 5 minutes to heat the fat.
- Carefully remove pan and add the potatoes into the pan in an even layer (if possible). Season first side with some of the rosemary sea salt. Roast for 25-30 minutes or until the first side is browned.
- Flip potatoes over once and season the second side with a little bit more of the rosemary sea salt. Continue roasting for another 20-30 minutes until the second side is browned and potatoes are cooked through.
- Remove from oven. Taste for seasoning and add more if desired or reserve remaining rosemary sea salt for another use. Serve hot with fresh rosemary.
