Monday, 13 July 2009

A few of my favourite things... #1


Potatoes roasted in duck fat.
Posted by purple goddess at 10:04 am
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11 comments:

Jackie said...

Holy crap I am SALIVATING! I could eat these by the tray.

13 July 2009 at 6:53 pm
Steve Bennett said...

Mmmmm Duck Fat....

13 July 2009 at 7:22 pm
Jazz said...

You're doing a Pavlov on me right now. And I have duck fat in the fridge. And new baby potatoes. Damn will this day ever end?

13 July 2009 at 11:38 pm
Griffin said...

At the risk of putting you into shock (and indeed horror) I have actually never had roast tatties in duck fat. We always tend to use veggie oil. ... Forgive me Goddess, for I have sinned (again!)... it's been years since my last confession... but on the other hand, I have got lots to confess!!!

14 July 2009 at 9:13 pm
Lorraine @ Not Quite Nigella said...

Absolutely! Coudln't agree with you more. Food of the gods! :P

15 July 2009 at 9:58 am
Bluenose said...

PG, you are a very naughty girl...


But then already you knew that, right?

17 July 2009 at 7:23 am
Simply...Gluten-free said...

enough said!

19 July 2009 at 11:47 pm
thanh7580 said...

I just bought a can of duck fat for the first time and was looking to make duck fat potatoes.

Can you email me a recipe PG or direct me to a good one.

20 July 2009 at 11:52 am
purple goddess said...

Thanh, I peel and par boil or nuke my potatoes until just cooked, and then wahck them in a hot oven , on a baking tray, cut side down, with a few goodly dollops of duck fat.

I thing ther key to these tatties it to take the tray out of the oven every 5-7 minutes and shake them all around, ensuring that the potatoes get really well covered in the fat.

HEAVEN!

23 July 2009 at 9:49 am
thanh7580 said...

Thanks PG. I was thinking I would need to use the whole can of duck fat, making the potatoes very expensive indeed.

Do you do anything with the duck fat afterwards, can I reuse it? Or does it all get absorbed by the potatoes?

What temp and how long do you normally bake the potatoes?

23 July 2009 at 9:58 am
purple goddess said...

for a small tray of potatoes, maybe 6 cut in 1/2. I used a generous tablespoon of fat.

After cooking, I drain and strain the fat into another container and put back into the 'fridge. (this is the bowl I drain and strain my fat into when I am baking a REAL duck, too)

I cook them at 220 for about 15-20, or until they get lovely golden little bottoms!

Remember, shaking the pan is the key!

24 July 2009 at 2:25 pm

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