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Duck Fat Crackers

Serious Eats Anna Markow 3 comments

This recipe is based on a lavash cracker recipe and when the dough is handled minimally with almost no flour added in the rolling process it results in a perfectly light, crispy cracker which is still sturdy enough to stand up to a slice of cheese perched atop it. More

A Sandwich a Day: Corned Beef Tongue Reuben Panino at Duckfat in Portland, Maine

A Sandwich a Day Jay Friedman 2 comments

Duckfat in Portland is a small sandwich shop with some incredible panini options, making it tough for someone flying solo for lunch. Given the restaurant's name, duck confit with napa cabbage slaw, cilantro, and spicy mayo tempted me, but ultimately I went for the Corned Beef Tongue Reuben Panino with marinated cabbage, Swiss cheese, and Thousand Island dressing. And no stop at Duckfat is complete without an order of the duckfat-fried fries. More

Portland, ME: The Healthier Side of Duckfat

Hub Grub Liz Bomze 2 comments

Duck fat-fried fries and doughnut holes. Duck confit. Poutine with duck gravy and, if you want, a fried duck egg. Suffice it to say, Duckfat in Portland, Maine, has become a destination for all things anti-diet. That's not to say fried food is all the Old Port cafe offers, but it's what they take most seriously and what they've always done best. Lately, however, the menu's grown, attracting patrons looking for both guilty and (relatively) guiltless pleasures alike. I went in for the latter. More

The Food Lab's Thanksgiving: Crispy Smashed Duck Fat-Fried Potatoes

The Food Lab J. Kenji López-Alt 12 comments

For years, I've been serving Ultra-Crispy Roast Potatoes for all major holidays using a technique I first read about in The River Cottage Cookbook. They're crunchier than the best french fry, and packed with great roasted flavor. But this year, I'm one-upping them with these crispy duck-fat fried beauties. More

Crispy Smashed Potatoes

Serious Eats J. Kenji López-Alt 16 comments

My favorite way to cook potatoes: boiled, smashed, then shallow-fried until golden brown and crisp. They get unbelievably crispy with a great creamy center. More

Duck Fat Sazerac

Serious Eats Melody Fury Post a comment

When subjected to the fat-washing process, rye takes on an incredibly rich and silky texture. This luxurious cocktail from from Haddingtons in Austin, Texas tastes clean, nutty, and not the least bit cloying. More

Snapshots from Paris: Salads at Le Relais Gascon

Carey Jones 9 comments

It's essentially a salad in name only. There is a nice bed of greenery down there, dressed in a simple, creamy vinaigrette. But on top are potatoes sauteed in garlic and olive oil; and in the case of the Gascon, an incredibly generous cut of foie gras and tender petals of smoked magrets (duck breast). So that's: fatty duck, fried potatoes, and fattier duck. (And green stuff.) More

Scooped: Duck Fat Caramel Soy Sauce Ice Cream

Serious Eats Max Falkowitz 8 comments

If this sounds like something up your alley, you can look forward to what may be the richest caramel you will ever eat. Besides adding complex flavor, the duck fat lets the caramel linger on the tongue long after the ice cream is gone. Soy sauce works surprisingly well with caramel, drawing out its buttery qualities. More

Extra Crispy Duck Fat-Fried Fingerling Potatoes

Serious Eats J. Kenji López-Alt 4 comments

There are three keys to getting extra crunchy fried potatoes: First, you've got to cook them for long enough to allow the gluey starch inside the cells to dissolve and work on the cell walls, gluing them into a thicker, more robust shape. Secondly, you've got to heat their surface in order to dehydrate and crisp them. Finally, you have to maximize the surface area, giving the potatoes more places to crisp up. More

Sausage and Sauerkraut Stew with Duck Fat Dumplings

Serious Eats Max Falkowitz Post a comment

[Photograph: Max Falkowitz] Juniper plays best with gamey meats, but game can be hard to come by. If you don't hunt (or have a friend who does), your options are limited. Ducks, however, are far more widely available and are... More

The Nasty Bits: Fat Is Flavor (Salad with Bacon and Egg & Spaghetti Carbonara)

Serious Eats Chichi Wang 9 comments

In this salad of greens made with lard and bacon, the richness of the fat complements the sharpness of the vinegar; only mustard is needed to bind the two. [Photographs: Chichi Wang] If I were ever to get a tattoo,... More

The Nasty Bits: Gizzards Galore

Serious Eats Chichi Wang 21 comments

"My duck routine is always carried out for the sake of confit, an illustrious ritual that begins and ends with fat." When I need a bit of fun and relaxation after a long day's work, I'll buy a few ducks.... More

Frying Rabbit Offal in Duck Fat

Robyn Lee 4 comments

It's tasty! Photograph by Drew Drew of Toothpaste for Dinner has been on a duck fat-frying roll even since getting a tub of duck fat and not knowing what to do with it. In the latest installment of his duck fat adventures, he fries rabbit offal with awesome results ("The heart was like a piece of candy made of meat"), giving them a 9.5 out of 10. Lil' bunny organs, you've done good. Related Where to Find Duck Fat French Fries Across the Country What's your fantasy duck fat recipe? [SE Talk, 6/13/08]... More

Where to Find Duck Fat French Fries Across the Country

Erin Zimmer 32 comments

Duck fat fries from Duck Fat Restaurant in Portland, Maine. Photograph from the Paupered Chef. Duck, fat and fries are three words that please most people. Combining them is a very beautiful thing. Chef Amanda Freitag at New York City's The Harrison isn't the only one bathing spuds in quack-quack grease. She cuts hers with a malt vinegar mayo, given the duck fat's richness. After the jump, see what other chefs across the country are skipping peanut or cottonseed oil to embrace rendered duck fat.... More

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