Duck fat is the new bacon grease; it’s the new olive oil; it’s the new…..okay, I’m all out of “new things”. Nevertheless, duck fat is a wonderful ingredient that is very popular now in the foodie world. The first time I had a dish cooked in duck fat was at Senate, a restaurant located here in Cincinnati, OH, and they serve truffle and duck fat fries. Both of the fries are incredible! However, there is something special about those duck fat fries. I can’t describe the flavor but let me tell you they don’t taste anything like McDonald’s or Burger King’s fries. The duck fat fries at Senate has this nice savoriness to them that makes you keep eating them. You are just going to have to trust me and try them.
This past weekend I wanted to bring my boyfriend breakfast ( we live in two different cities) as a surprise, of course. I made homemade biscuits and gravy, those delicious Apple Pie Cinnamon Rolls, and home fries made in duck fat. HE LOVED EVERYTHING!!! He especially loved those home fries. We both sat at his dining room table and the only way we were communicating was through our facial expressions and the “oohs and ahh’s and the mmm mmm mmm’s” noises we were making. Everything was delicious but those home fries were like icing on the cake for our breakfast. Being the wonderful home cook I am, he requested these home fries everything we eat breakfast. Cook with duck fat ladies, that’s one way you will keep your men happy!
If you are wondering where to get duck fat I would check a local butcher, not a butcher inside of a Kroger’s (although it wouldn’t hurt to look there) but a butcher store. If you are in Cincinnati, OH they have duck fat at Jungle Jim’s. You may also want to check a specialty market as well. But I know it’s there just waiting for you to cook fabulous dishes.
- • 1 c. duck fat
- • 1 c. Vidalia onions, chopped
- • 2 cloves of garlic, minced
- • 2 lbs. red potatoes
- • salt and pepper, to taste
- • flat leaf parsley, chopped
- Fill a large pot with water and add a liberal amount of salt to the pot. Place the potatoes in the pot and turn on medium to high heat. Allow the potatoes stay in the pot at a slight boil for about 35 minutes. The potatoes should be soft but not thoroughly cooked through. Another way of knowing that the potatoes are about ready to come out is when the skin starts to peel off to the touch. Drain the potatoes and allow to cool for about 20 minutes.
- Now that the potatoes are cooled, begin to dice them into cubes. Grab a large cast iron skillet, if you have it if not just use a large skillet, and turn on medium high heat. Add the duck fat into the pan and allow to get hot. Add the onions and cook in the duck fat for 5 minutes until they become translucent and then add the garlic. Add the potatoes to the pan and cook until golden brown on all sides, about 20 minutes and turn to a large plate or serving platter. Season with salt and pepper and add the flat leaf parsley to the dish and toss.