Duck Fat Potatoes

Duck Fat Potatoes are undisputed kings of all roast potatoes. Duck-fat potatoes have a rich, crispy crust that is impossible to duplicate with oil. They are also delicious because they are clean, fresh, and not greasy.

Duck Fat Potatoes

They are a common name; you may have even seen them on the menu at fine dining establishments.

What’s the deal with Duck Fat Potatoes, you ask? Here are why they are considered the best roast potatoes worldwide.

The crispiest crust that’s thick and ragged with a deep brown color.

Does not go soggy as soon as it is out of the oven, like normal roast potatoes.

This is the best flavor. It’s a clean, pure flavor that tastes nothing like a duck but has a distinct richer flavor than oil. This is because animal fats have a strong flavors, such as pork fat which tastes intensely porky.

It’s also fancy to say you have roasted potatoes in duck fat instead of regular oil. Right?

Duck fat roasts potatoes thickest and craggiest. It’s a far superior method to oil!

Since dawn, duck fat has been a staple ingredient in French cuisine. Duck fat is like bacon to the French – it makes everything taste better!

Duck Fat

Here’s how Duck Fat looks. It was unavailable in gourmet shops a decade ago and very expensive (>$10, from my memory).

It’s available in major grocery stores across Australia (Woolies, Coles, Harris Farms) for $6 per jar. This recipe requires 1 x 200g/6.5 oz jar. You can reuse duck fat – simply strain the potato bits and store them in the refrigerator. It can be stored for many months.

They are easy to store and last for many months, even years. It can be used for Duck Confit.

How to roast potatoes with Duck Fat

Here are the essential ingredients for Duck Fat Potatoes

Duck Fat –see and Read Above.

Potatoes are starchy or all-rounder potatoes.

Australia – Sebago (dirt-brushed potatoes, pictured) and Dutch creams are perfect. Desiree and Golden Delight, Kennebec King Edwards, Pontiac.

US Russets are the best, and Yukon Gold is also great.

UK – Maris Piper potatoes

Semolina is a secret ingredient that adds a subtle crunch to your dishes. This was learned from Nigella! Semolina, a coarsely ground yellow wheat used to make pasta, is also known as. It is the right size to “meld” into potatoes’ coating, so you don’t have to taste it apart but enjoy the crunch. It can be left out if you don’t have it. There is no substitute for it – even fine cornmeal, I’ve tried. It’s just an extra finishing touch, but duck potatoes can be made without it (and I’m pretty sure that most restaurants will).

More salt than you think. The potatoes need a lot!

How to roast potatoes with duck fat

You can make the crispest roast potatoes with duck fat by following a few steps. It’s not difficult, but it differs slightly from regular roast potatoes.

Heat duck oil until smoking hot. Melt the duck fat and heat the oven to a very high temperature. The potatoes will sizzle like frying when placed into the hot oil. This step is crucial for crispy potatoes. Duck fat has a high smoke point of about 190degC/375degF. This is the temperature at which it can be heated without starting to smoke.

Large pieces –Cut the potatoes into large pieces to withstand the boiling and roasting times. The crust will not form if the pieces are too small.

A parboil is an important step! This allows us to roughen the potatoes (step 6) and activates starch on the surface, which results in crunchier potatoes. Parboiling is essential to ensure the potatoes are cooked within 45 minutes of roasting for a crispy surface.

Drain excess water Water is not good for crunchy potatoes! After draining the potatoes, place the pot back on the stove. Let it “steam dry” for a few moments.

Semolina for extra crunch

Make sure you roughen it! Cover the pot and shake it to smoothen the potatoes’ surface. More surface area equals more crunch!

Put in HOT oil. The oil should shimmer, and the potatoes must sizzle when they touch the pan.

Roast 45 – 50 minutes until deep golden and SUPER crunchy!

Tays crispy and not greasy

There are two other unique characteristics to Duck Fat Potatoes:

They stay crispy. – Did you know that other promises of crispy potatoes can have crisp edges right out of the oven but become soggy in minutes? These potatoes stay crispy for longer than others – about 20 minutes.

Not greasy, despite being roasted with a (thinnish!) They don’t turn out greasy despite being roasted in thinnish duck fat. They are less greasy than potatoes roasted in less oil.

What to eat with Duck Fat Potatoes

Duck Fat Potatoes are traditionally served with roasts. To ensure that they remain crispy and crunchy, you should only be aware that you must serve the potatoes right out of the oven.

If you only have one oven, selecting roasts that can withstand the resting time of the potatoes for 45 to 50 minutes is important. These are my favorites:

Slow Roasted Lamb Shoulder

Slow Roast Leg Of Lamb and Classic Roast Lamb Leg

Marinated Roast Beef

Juicy Whole Roasted Turkey