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Every so often there’s a morning that really calls for indulgence. Sometimes that indulgence involves duck fat. It’s just a fact of life. I had one of those mornings recently. I had hosted a dinner party the night before and one of my dishes had involved rendering duck fat. Thus, I found myself with a jar of rendered duck fat just sitting in my fridge, begging to be used. What could I do but give in?

Here’s the thing about duck fat: it sounds all fancy and stuff, but it’s just like cooking with other fats, but better. It just tastes better. I don’t know why its a universal truth that duck fat tastes better than peanut oil or even, gasp, pork. It just is.

So run to your local butcher and beg all the duck fat you can from him. I get mine from the DeKalb County Farmer’s Market (go to the duck counter and ask for duck fat). You might get it before it’s rendered, but that’s ok. Just cook the pieces of fat in low heat until all the fat has liquified out of the chunks. Then pour the liquid fat through a fine mesh sieve or cheese cloth. Then store in your fridge in a sealed contained until ready to use. A pot of duck fat in the fridge is a beautiful, beautiful thing. It makes me happy just knowing its in there.

 

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Ingredients:

1/4 C Duck Fat (hooray!)
3 Potatoes, thinly sliced
1 Tbsp Rosemary, chopped
salt & pepper to taste
eggs, preferably lightly fried.

 

 

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Heat the fat in a good frying pan (preferable a cast iron skillet) until it’s very hot. (If you flick water on to the oil, the water droplets should dance across the surface.) Line a baking sheet with newspaper and an upside down wire cooling rack to drain the potatoes.

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Add the potato slices to the fat in batches, cooking until golden brown on one side. Sprinkle the tops with rosemary, salt and pepper and then flip them over. Continue to cook until golden brown on the other side and repeat the rosemary, salt & pepper treatment.

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Remove the potatoes to the upside down cooling rack and continue with the next batch of potatoes.

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If you need to, add more fat to the pan between batches of potatoes. Then, once you’ve finished with the potatoes, make sure there’s still a nice coating of fat and crack two eggs into the skillet. Try to cook them until the whites are set, but the middle is still runny. I cook mine mostly on one side, then flip them over for just a moment to finish setting up the whites.

Place the potatoes on a plate and lay the eggs gently over top. Cut into the egg and watch the yolk run lazily down the pile of potatoes before taking your first, polite bite. Savor it, because that is the last polite bite you’ll take. After that, you’ll be elbow deep in wild animal glee. It’s a thing of joy, I promise.

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Duck Fat Fried Potatoes with Fried Eggs
 
Recipe By:
Ingredients
  • ¼ C Duck Fat
  • 3 Potatoes, thinly sliced
  • 1 Tbsp Rosemary, chopped
  • salt & pepper to taste
  • eggs, preferably lightly fried.
Instructions
  1. Heat the fat in a good frying pan (preferable a cast iron skillet) until it's very hot. Line a baking sheet with newspaper and an upside down wire cooling rack to drain the potatoes.
  2. Add the potato slices to the fat in batches, cooking until golden brown on one side. Sprinkle the tops with rosemary, salt and pepper and then flip them over. Continue to cook until golden brown on the other side and repeat the rosemary, salt & pepper treatment.
  3. Remove the potatoes to the upside down cooling rack and continue with the next batch of potatoes.
  4. If you need to, add more fat to the pan between batches of potatoes. Then, once you've finished with the potatoes, make sure there's still a nice coating of fat and crack two eggs into the skillet. Try to cook them until the whites are set, but the middle is still runny.
  5. Place the potatoes on a plate and lay the eggs gently over top. Garnish with more rosemary, if desired.
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