Thursday, August 6, 2009

Delicious Duck Fat



I made the absolute best roasted potatoes last night and my husband wanted to know what made them so additively fantastic. Well, the secret my friends and fellow food lovers, is Rougie, French duck fat. I get mine at > Coastal Seafood's St. Paul location. Just a tablespoon mixed with a heap of fresh from the farmer's market potatoes cut in half, a dash of > Fleur de sel, a few sprigs of rosemary from your garden and voila! the best potatoes, hands down, ever(and no, I'm not getting paid to wax poetic on this golden yummyness, I just really like it and know you will too).

You don't have to purchase imported duck fat, you can actually make this stuff yourself. My dad tells me his mother had a bowl of duck and goose fat she rendered herself which sat next to the stove in her kitchen. She loved it spread on toast, for frying eggs, and of course for potatoes, too. My grandmother made a roast duck or goose about once a month, and was careful to use all parts of every animal she ate, which includes the fat (chicken fat, or in Yiddish, "schmaltz", is also a yummy, traditional cooking fat). She was Eastern European, Jewish, and a survivor of the second world war, and had been taught by those that came before her to not waste any good food. The fat of a nicely roasted bird is certainly good food!

I am sharing this post for Food Renegade's > Fight Back Fridays, bceause using traditional fats for your cooking, rather then hydrogenated oils or vegetable oils is a great way to fight back against industrial food, AND, in the case of duck fat, enjoy the best french fried potatoes!

8 comments:

  1. Emily, you won our giveaway for the BornFit Maternity ensemble. I emailed you on Monday, but got no response. Maybe you didn't get my email? Please respond so that we can get this sent to you; otherwise, we'll have to offer to prize to someone else :(

    ReplyDelete
  2. Great blog! My mom always talks about french food and how they fry their potatoes in duck fat and it is completely amazing. I'm definitely getting some!

    I'm adding you to my blogroll!

    ReplyDelete
  3. thanks so much for stopping by! and you wont regret trying this fantastic fat, i promise!

    ReplyDelete
  4. Oh wow! I'm so jealous that you could find this at the store!

    ~KristenM
    (AKA FoodRenegade)

    ReplyDelete
  5. yeah, i am a bit biased because my father is GM at coastal, but they really are such an awesome resource for real, healthy food here in Minneapolis. They sell a lot of specialty items on top of having fresh that day seafood.

    ReplyDelete
  6. I've got a kid who is a total duck hunter. Every winter he and his pal bring in dozens of ducks - and we always send them home to the pal's wife. I guess we're gonna have to keep our share this year! I'm gonna start reading up on how to render that fat!

    Thanks for sharing!

    ReplyDelete
  7. You mentioned my two most favorite fats (duck and schmaltz) in one post!

    ReplyDelete
  8. i grew up eating schmaltz but didn't try duck fat until recently when I saw my dad's shop carried it. both are delicious. another fat i like cooking with is leftover bacon fat. its perfect for kale or collards or green beans.

    ReplyDelete