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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

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

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

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