duck fat questions

[ludmilasdaughter]

Hello all - longtime lurker, first time poster. What a wonderful community of food lovers! So naturally, I come to you with my questions. I have some duck fat that I've stored in my freezer for about a year. I'm toying with the idea of utilizing it for making roasted potatoes. I have two questions related to this:
1) Do you think that the duck fat is still good after being frozen for one year? (if not, don't bother reading on to #2)
2) Do you have any advice as to how to roast my potatoes in the duck fat? There are a million recipes on-line, but I prefer to hear from first-hand experience.
Many, many, many thanks in advance.

[ipsedixit]

1. Your duck fat is fine.

2. Wash and then cube your potatoes into large chunks. Drain and then toss with kosher salt. Let it rest for 30 minutes. Then dump the potatoes into an oven-safe pan, pour melted duck fat all over potatoes, then toss with fresh ground pepper and fresh rosemary sprigs. Bake in a preheated 400F oven for 45 minutes, tossing and turning every 15 minutes.

[ludmilasdaughter]

Thank you! It's good to have a second affirmation on my duck fat. I have fresh rosemary growing in a pot, so that will be a great addition!

[ski break]

Your duck fat is fine..you can keep it in the fridge for that time period! It is the creme de la creme of
fats imho.

I do roast potatoes as follows:
Peel and cut potatoes as you like them. I usually quarter a medium potato. Boil in water for 10 minutes, drain and return to pot to "dry"
Melt duck fat in a cast iron pan/skillet and add potatoes when fat has melted.

Roast in a 400F preheated oven for 30-40 minutes. Take out every 10 minutes to turn.

If you don't have a cast iron pan, use a rimmed baking sheet and add the melted duck fat along with the potatoes....having said that get a cast iron pan/skillet (Lodge), they are a cook's best friend and very easy to keep clean and seasoned.

Bon appetit et a bientot

SB

[ludmilasdaughter]

Merci beaucoup, ski break! Glad to hear that the duck fat is still good and will follow your directions for the roasted potatoes.

[mr_gimlet]

I'd go with this but add two steps which I think help. (I am from Yorkshire so am not allowed to become an adult without making roast potatoes and yorkshire pudding).

First, let the potatoes dry and then put the lid back on and give them a shake to rough up. Second, put the cast iron pan with the duck fat in the oven whilst you are cooking the potatoes. Get it out and put it on the stovetop immediately before putting your potatoes in. Make sure the potatoes are basted all over before putting in the oven. (Why the stovetop? Because if you are slow you can put more heat into the fat)

Both these steps improve crisping.

[ludmilasdaughter]

Thank you! The "roughing up" of the potatoes seems to be a very British thing! One of my friends who lives in London says she's witnessed the scene ; ) I'll give it a whirl, or a shake I should say.