Welcome back to reality, folks! I hope that everyone living in the States had a great Thanksgiving last week. My friend Andrea was able to come visit from Phoenix, and we also had Kramer’s sister Rachel over, along with our friends who live in the city, Joel and Morgan, over for the big feast, too. It was a lot of fun and I can’t wait to do it again next year! We had charcuterie and epi bread, made by Kramer, to start, followed by champagne braised turkey, buttermilk biscuits, garlic mashed potatoes, cranberry chutney, green beans with bacon lardons, chestnut, sausage, and apple stuffing, roasted sweet potatoes and parsnips, and, of course, plenty of pie: bourbon chocolate pecan, pumpkin with maple whipped cream, and a delicious apple pie with a cheddar cheese crust that Rachel made. I can’t wait to make turkey noodle soup with our leftovers this weekend, but for now, we’re enjoying some Thanksgiving sandwiches and recovering from what was probably too good of a time. On Saturday, we went out to Craftbar, a restaurant I had always wanted to go to but never had a chance until now, thanks to an awesome birthday gift from my friend Valerie, and again, ate ourselves half to death. Despite all of this gluttony, though, I have no regrets! We were even able to squeeze in a viewing of The Muppets, which was phenomenal and everything that I had hoped it would be, and we also made it over to Bryant Park for some ice skating. It was an awesome weekend all in all – it definitely ended too soon!
So, as you probably know, I made a duck a few weeks ago, and I’ve been trying to use as much of it as possible after the fact. In addition to just eating the left overs on their own, I made pumpkin and duck ravioli, and now, with the leftover duck fat that I saved, I present to you these duck fat home fries. I’ve often heard that duck fat makes for the crispiest, most delicious home fries, and I can only reaffirm this now that I’ve tried it for myself. I’m not sure why the duck fat has this amazing effect on potatoes, but let me tell you, it’s worth it to either cook an entire duck or go to your local butcher to get your hands on some of this beautiful, beautiful duck fat. I honestly had to walk away from the pan of these while they were cooking because I kept popping a few in my mouth every couple of minutes. They’re just so flavorful and delicious – I added a bit of curry powder so them while they cooked, as I think that it goes well with the slightly smokey, meaty flavor of the duck fat, and then topped everything off with some sliced chives and a sprinkle of fleur de sel for crunch. If you’ve got some leftover duck or bacon fat laying around (and I know it goes fast!), I hope you’ll fry up some ‘taters this week!
Beautiful, beautiful duck fat.
Melt about 3 tablespoons of duck fat in a large, high-sided pan or pot.
Add in your diced potatoes, curry powder, salt, and pepper.
Cook over medium-high heat, stirring every so often, until crispy.
Place on a paper towel lined plate or pan to drain, then serve.
Sprinkle with some fleur de sel and sliced chives.
- 1 pound baby red potatoes, cleaned and diced
- 2-3 tablespoons duck fat (or bacon fat)
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon curry powder
- fleur de sel, for garnish
- sliced chives, for garnish
- Melt your duck fat in a large, deep pan or pot over medium-high heat. When sizzling, add in your diced potatoes, along with your salt, pepper, and curry powder. Cook, stirring every 5 minutes or so to prevent scorching, until golden and crispy, about 8-10 minutes. Remove from the pot with a slotted spoon and place on a paper towel to drain briefly, then serve warm as a side.