How to Use Duck Fat
Lorna Yee adds a garlicky, crispy edge to holiday potatoes with a dose of duck.
By Seattle Mag November 18, 2011
This article originally appeared in the December 2011 issue of Seattle magazine.
What it is: Duck lard is simply the fat rendered from ducks. This rich fat is pale golden when warm or hot, and solidifies to a snowy white when cool.
How I discovered it: I first came across tubs of duck fat for sale years ago at Don and Joe’s Meats in Pike Place Market, when I had the hankering to try making duck confit at home for the first time. This ingredient is especially popular in French cooking, but in recent years its popularity has extended all over America. It’s widely available here in Seattle, and retailers like Uwajimaya in the International District and A & J Meats and Seafood on Queen Anne both stock it regularly.
How to use it in the kitchen: Duck fat has myriad uses, the most popular being to make confit, or for potato recipes (either roasting or deep-frying). This holiday season, my husband and I are looking forward to welcoming our first baby (a boy!), and need a crowd-pleasing side dish that’s quick to prep and generous in flavor. What better accompaniment to a prime rib or roasted goose dinner than a side of garlicky, herby, duck-fat-roasted fingerling potatoes?
Where to find it: You can find duck fat at A & J Meats and Seafood on Queen Anne for about $9/pound.