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6
as a Side DishEasy
By Diane Morgan
Published 2012
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