Duck fat is something to quack about. All right, enough of the puns already. Let’s just say that duck fat is to potatoes what bread is to butter. It’s a match made in culinary heaven not only for L’ami Louis’ potato galette, but their potato fries as well.
Before taking up duck fat cooking, I did a little research to lessen the guilt. I discovered it’s not as bad for you as it’s name might imply. It’s low in saturated fat and high in unsaturated fat. Of all the fats, it’s the closest nutritionally to olive oil. In Southwest France, where it’s used most, heart disease is about half of what it is in the rest of France, which is already half that of the U.S.
Duck fat is not just for pairing with potatoes. It’s smooth texture and mild flavor make it perfect for oven-roasted or sautéed vegetables. Use it in pie recipes for extra flakiness, as a wonder rub for roast chicken, a flavor enhancer for popcorn, and to sear meats, poultry and fish. Having a high smoke point makes it perfect for frying and roasting.
So where do you get duck fat without home-rendering? Amazon ($6.49), of course, though I’m sure a conversation with your butcher would reveal other sources as well. I saw on the Internet that Sur La Table in Frontenac has an 11.2-oz jar for $14.95; the same thing is available here for $7.99. If you want to render your own fat, expect to get less than a pint per duck.
- Duck Fat Roasted Brussels Sprouts
- Duck-Fat Roasted Potatoes
- Potato Galette, a video. (You can substitute butter in this American Test Kitchen recipe.)
