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Aug 6, 2006 03:01 PM

Duck Fat Fries!

In Bon Appetit this month they highlighted a restaurant in Maine (named Duck Fat)and gave their recipe for french fries cooked in rendered duck fat.

Let me say, I do not fry at home. However the thought of making perfect french fries for my guests was tempting. They turned out terrific. They were a lot of work (frying once at a low temp and then frying again an hour later at a high temp to brown and crisp) but well worth it! The fries were delicious and perfectly cooked without being greasy. I'm not sure about how much the flavor of the duck fat came through though...

Anyone else cook with duck fat? What have you made?

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  1. I cook with duck fat whenever I get my hands on it. It has wonderful flavor in stir-fries or starting a mire poix, or just dribbled over a bowl of soup. Not for everyday eating, but so delicious.

    Right now I'm rendering a big piece of pork fatback for pork fat which I use a lot too. Friends can't believe I have low cholesterol.

    1. Duck fat and potatoes are a match made in heaven. If you're not up to making fries again, just cut up some potatoes and cook in a pot with a few tablespoons of duck fat, covered, for about an hour. You'll be amazed.

      Liquid gold, the stuff is.

      1. When I go down to Chinatown (I live in Los Angeles) I make a point to go to this one fresh poultry place, where they raise and kill on site. I get two ducks, cut off all of the excess stuff and get about eight ounces of duck fat.

        It's not a lot, but goes a long way.

        And yes, duck fat and potatoes are the best.

        So is frying bread in duck fat for toast.

        1. Duck fat fried potatoes are great, also roast potatoes w/garlic and rosemary. I tried cooking scallops once in duck fat and they weren't bad.