Duck Fat from Ted’s Butcherblock
334 East Bay St. Downtown.
Ted sells it by the pound in a little round plastic container that you can throw in your freezer and always have on hand to ensure wizardry in the kitchen. You can substitute duck fat for butter with reckless abandon: in mashed potatoes, for popping corn, to make sautéed vegetables. Mix it with herbs and rub it over a chicken before roasting. If you’re really adventurous, you can slather it over duck legs and cook them at a low, low temperature to make your own confit. But the crowning achievement is perhaps the simplest: sliced potatoes tossed in melted duck fat with salt, pepper, and herbs, then roasted in a hot oven for an hour. The result is the crispiest golden brown exterior and the creamiest smooth interior you’ll ever find. How did we live without this stuff?
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