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OK, you guys!
The French have been cooking their spuds in duck or goose fat for centuries. They ain't stupid! They know how to make them taste divine!
So why should the French be the only ones to eat the best grub? My mother is Polish/Ukrainian and she quickly cottoned onto this dish as something very special.
POTATOES COOKED IN DUCK FAT
Great for snacking on when ready, or as an accompaniment to a meal
Ingredients
6 or 8 waxy potatoes (Desiree, Charlotte, Dutch Cream, Kennebec etc)
salt
duck fat (or goose fat)
Method
Peel the potatoes and cut them into manageable chunks. Wash them well to remove excess starch. Drain.
Place the potatoes in a large pot of cold water with salt and bring to the boil. Cook them for around 10 minutes or so. They are done when the point of a paring knife or skewer inserted goes all the way in. Remove the potatoes from the stove and drain in a colander.
Add the duck or goose fat to a deep-sided pan and bring up to heat. Ease in the potatoes, without splashing, and cook for 15 to 20 minutes or so, turning the chunks every so often. The potatoes will attain a rich, golden colour when done. Remove a potato chunk and taste to see if fully cooked. When ready, remove the potatoes with a slotted spoon and drain on absorbent paper, adding a spinkling of additional salt if desired. Eat while still hot. Delicious! In fact, to die for!
Note: Whilst this dish sounds like it will be incredibly rich it isn't. If added to cold fat, then heated and cooked the potatoes will absorb far more fat. The secret is adding the potato chunks to the hot fat. They will immediately crisp up and this prevents any further fat being absorbed.
Duck or goose fat can be bought in specialty delis but it is expensive. The best way to get a source of duck fat is to roast a duck and then drain off the fat. When cooled down, store it in the refrigerator in an airtight container. It will keep for ages. If it smells sweet it's still good, nothing wrong with it at all.
Janek
The French have been cooking their spuds in duck or goose fat for centuries. They ain't stupid! They know how to make them taste divine!
So why should the French be the only ones to eat the best grub? My mother is Polish/Ukrainian and she quickly cottoned onto this dish as something very special.POTATOES COOKED IN DUCK FAT
Great for snacking on when ready, or as an accompaniment to a meal
Ingredients
6 or 8 waxy potatoes (Desiree, Charlotte, Dutch Cream, Kennebec etc)
salt
duck fat (or goose fat)
Method
Peel the potatoes and cut them into manageable chunks. Wash them well to remove excess starch. Drain.
Place the potatoes in a large pot of cold water with salt and bring to the boil. Cook them for around 10 minutes or so. They are done when the point of a paring knife or skewer inserted goes all the way in. Remove the potatoes from the stove and drain in a colander.
Add the duck or goose fat to a deep-sided pan and bring up to heat. Ease in the potatoes, without splashing, and cook for 15 to 20 minutes or so, turning the chunks every so often. The potatoes will attain a rich, golden colour when done. Remove a potato chunk and taste to see if fully cooked. When ready, remove the potatoes with a slotted spoon and drain on absorbent paper, adding a spinkling of additional salt if desired. Eat while still hot. Delicious! In fact, to die for!
Note: Whilst this dish sounds like it will be incredibly rich it isn't. If added to cold fat, then heated and cooked the potatoes will absorb far more fat. The secret is adding the potato chunks to the hot fat. They will immediately crisp up and this prevents any further fat being absorbed.
Duck or goose fat can be bought in specialty delis but it is expensive. The best way to get a source of duck fat is to roast a duck and then drain off the fat. When cooled down, store it in the refrigerator in an airtight container. It will keep for ages. If it smells sweet it's still good, nothing wrong with it at all.
Janek
) creatures who produced it so it doesn't go to waste? Or bin it?
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