Potatoes Sautéed in Duck Fat

Preparation info
  • Serves


    as a Side Dish
    • Difficulty


Appears in

By Diane Morgan

Published 2012

  • About

One rule in my kitchen is never to discard the luscious rendered fat left in the bottom of the pan after roasting a duck, goose, or chicken. I strain the fat and, depending on how soon I think I will be using it, refrigerate or freeze it. All of this fat is a gift from the bird to be used respectfully and deliciously! I can’t think of a better way to honor the bird than to cook potatoes in this flavorful fat. Be patient and let the potatoes brown slowly; the less you fuss with them the bett