It’s been a few months since I started this blog and I have yet to do a recipe that actually contains duck fat. Since my blog owes its name to the stuff, I intend on creating a lot more duck fat recipes, but I have to start somewhere. You see, I don’t cook with duck fat very often. It is something I like to keep around though, for this very recipe. Duck fat, potatoes and shallots are just perfect together. They are crisp and caramelized with the perfect balance of fatty/creamy and a delicious sweetness from the shallots.
Why on Earth would you want to cook with duck fat? I’ll tell you. Because it’s good. Really good. It’s also not as fattening as you think. Nutrition experts are touting the health benefits of cooking with duck fat over margarine and butter. It seems our feathered friend not only tastes good; duck fat is high in beneficial monounsaturated fats and one of the healthiest animal fats. While it isn’t as good for you as olive oil, duck fat is a “healthy fat” because it is unprocessed, and contains linoleic acid.
Some shops actually carry duck fat for sale. I’ve seen it for sale by the pound in Miami locally at Proper Sausages. If you can’t find it fresh, you can make it yourself. Just cook a duck! You’ll end up with about a cup of wonderful duck fat. It stores for a long time in the fridge, and is perfect for frying, roasting and even baking. Add some duck fat to savory or sweet pastries for an even more indulgent treat.
This recipe makes cooking with duck fat easy. I recommend using really good potatoes, like an heirloom variety or Yukon Gold. You can use fingerling potatoes too. Most recipes for roasted potatoes with duck fat call for boiling the potatoes first. I’m not sure why, because they cook up just fine without the extra step. Why make things more complicated if you don’t have to, right?
- 1 lb potatoes
- 4-5 shallots, quartered
- 1 tablespoon duck fat
- Course salt and pepper
- Garlic, minced (optional)
- handful fresh parsley, chopped
Cut potatoes into equal sizes. Half or quarter them until they are bite-sized. Toss the potatoes, shallots, duck fat, garlic (if you are using it), salt and pepper until everything is well coated. You can do this right on the sheet pan. Arrange in a single layer. Roast in the oven about 35-45 minutes, turning a few times until the potatoes and shallots are soft and browned.
Remove from the oven and check for seasoning. Serve hot, sprinkled with fresh parsley.