The next time you roast a whole duck or sear duck breasts, don’t get rid of that lovely duck fat! Roasting potatoes or any other root vegetable for that matter in the melted duck fat imparts a smooth, rich flavor to the vegetables themselves, and also has a high smoke point which means it can withstand high heat points without burning. The duck fat keep very well in a mason jar in the fridge and can even be frozen for an extended amount of time. This culinary delicacy can be used not only to roast vegetables, but also to flavor homemade savory pastry crusts or even to crisp up the skin of a roasted chicken or Cornish hens.
(To view this recipe, click on the blue title of the blog post above*)
Duck Fat-Roasted Carrots & Sweet Potatoes
Ingredients:
- 2 large sweet potatoes (I used the purple variety*), large dice
- 3 carrots, large dice
- 1/4 cup duck fat, at room temperature
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 Tablespoons fresh rosemary, chopped
Directions:
- Preheat the oven to 375 degrees. Arrange the cut vegetables in single layer on a baking sheet. Drizzle with the duck fat and season with the salt and pepper. Sprinkle the chopped rosemary over the veggies as well.
- Roast in the preheated oven for 25-30 minutes, or until tender when pierced with a knife.
Tagged: duck fat, duck fat roasted potatoes, fresh rosemary, roasted carrots, roasted potatoes, roasted vegetables, side dish
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