Duck Fat Potatoes are undisputed kings of all roast potatoes. Duck-fat potatoes have a rich, crispy crust that is impossible to duplicate with oil. They are also delicious because they are clean, fresh, and not greasy.
Duck Fat Potatoes
They are a common name; you may have even seen them on the menu at fine dining establishments.
What’s the deal with Duck Fat Potatoes, you ask? Here are why they are considered the best roast potatoes worldwide.
The crispiest crust with a thick, craggy crust and deep golden brown color.
It does not go soggy as soon as it is out of the oven, like normal roast potatoes.
This is the best flavor. It’s a clean, pure flavor that tastes nothing like a duck but has a distinct richer flavor than oil. This is because animal fats have a strong flavors, such as pork fat which tastes intensely porky.
It’s also fancy to say you’ve roasted potatoes in duck fat instead of regular oil. Right?
Duck fat roasts potatoes thickest and craggiest. It’s a far superior method to oil!
Since dawn, duck fat has been a staple ingredient in French cuisine. Duck fat is the French equivalent of bacon. It makes everything taste better.
Duck Fat
Here’s how Duck Fat looks. It was unavailable in gourmet shops a decade ago and very expensive (>$10, from my memory).
It’s available in major grocery stores across Australia (Woolies, Coles, Harris Farms), for $6 per jar. This recipe requires a 1 x 200g/6.5oz container. You can reuse duck fat – strain the potato bits and store them in the refrigerator. It can be stored for many months.
They are easy to store and last for many months, even years. It can be used for Duck Confit
How to roast potatoes with Duck Fat
Semolina is a secret ingredient that adds a subtle crunch to your dishes. This was learned from Nigella! Semolina, a coarsely ground yellow wheat, is used to make pasta. It is the right size to “meld” into potatoes’ coating so you don’t have to taste it apart but enjoy the crunch. It can be left out if you still need it. There is no substitute for it – even fine cornmeal, I’ve tried. It’s just an extra finishing touch, but duck potatoes can be made without it (I’m sure most restaurants will).
How to roast potatoes with duck fat
You can make the crispiest duck fat roast potatoes by following a few steps. It’s not difficult, but it differs slightly from regular roast potatoes.
Heat duck oil until smoking hot. Melt the duck fat and heat the oven to a very high temperature. The potatoes will sizzle like frying when placed into the hot oil. This step is crucial for crispy potatoes. . This is the temperature at which it can be heated without it starting to smoke.
Large pieces –Cut the potatoes into large pieces to withstand the boiling and roasting times. The crust will not form if the pieces are too small.
A parboil is an important step! This allows us to roughen the potatoes (step 6) and activates starch on the surface, which results in crunchier potatoes. Parboiling is essential to ensure the potatoes are cooked within 45 minutes of roasting for a crispy surface.
Drain excess water Water is not good for crunchy potatoes! After draining the potatoes, place the pot back on the stove. Let it “steam dry” for a few moments.
Make sure you roughen it! Cover the pot and shake it to smoothen the potatoes’ surface. More surface area equals more crunch!
Put in HOT oil. The oil should shimmer, and the potatoes must sizzle when they touch the pan.
Here is a close-up of Duck Fat Potatoes. The crust is insanely crunchy!
Keeps it crispy and not greasy!
They stay crispy. – Did you know that other promises of crispy potatoes can have crisp edges right out of the oven but become soggy in minutes? These potatoes stay crispy for longer than others – about 20 minutes.
Not greasy, despite being roasted with a (thinnish!) They don’t turn out greasy despite being roasted in thinnish duck fat. They are less greasy than potatoes roasted in less oil.
What to eat with Duck Fat Potatoes
Duck Fat Potatoes are traditionally served with roasts. To ensure that they remain crispy and crunchy, you should only be aware that you must serve the potatoes right out of the oven.
If you only have one oven, selecting roasts that can withstand the resting time of the potatoes for 45 to 50 minutes is important. These are my favorites:
Watch How To Make It
Below is the recipe video. Duck Fat Potatoes are, without a doubt, the best. The BEST crispy roast potatoes anywhere in the world! Duck-fat potatoes are a great side dish for potatoes. Thick A golden brown crust. Truly amazing and crunchy, It’s a unique way to cook with oil that you won’t be able to duplicate. It has a clean, pure flavor, unlike any other animal fat.
1. Potatoes Use starchy, all-rounder potatoes and not waxy potatoes 2. Semolina A coarsely ground yellow wheat used to make pasta, among other things. The secret ingredient for extra crunch! It is the right size to “meld” into potatoes’ coating so you don’t get any taste of it apart but still enjoy the added crunch. It can be left out if you still need it. There is no substitute for it – even fine cornmeal, I’ve tried. It’s just an extra finishing touch, but duck potatoes can be made without it (I’m sure most restaurants will). 3. Fat Goose fat can be just as good as duck fat but is less popular. This recipe will make your potatoes crispier by using oil. Roast potatoes that are truly delicious. 4. Cutting I divided large potatoes into three pieces and medium potatoes into two halves. Large pieces should be strong enough to withstand the roasting time. 5. Roasting pan This recipe works in flimsier roasting pans (I have used them in the past), but it is more effective with heavy metal roasting pots that retain heat. Not recommended for ceramic and glass pans – they can shatter at high temperatures. 6. Oil heat Test by adding a pinch of potato. Should vigorously sizzle. 7. Reuse duck fat. You should have about half of the duck fat in the pan. You can reuse the duck fat by straining out the potato bits and then allowing them to cool before you transfer them into a jar. Refrigerate for months. It will still be slightly salty. 8. Adapted From a Goose Fat Roast Potato Recipe, made famous by Nigella. Duck Fat is more widely available and easier to access. 9. Nutrition Per serving, as long as half of the duck fat remains in the pan.
