This is the recipe I use, I replaced all the fats with duck fat during my last prep of it, but I think it would have been improved slightly by using an herbed compound butter (or margarine, in my case, I chose duck fat and duck bacon for making this with the beef bourguingon for kosher reasons) for the butter they throw in before the potatoes go in the oven.
The other reply pretty much sums it up. Use it in lieu of butter, not vegetable oil.
Any instance you’d use schmaltz or beef tallow, duck fat can be used without issue. Though I know they deep fry potato wedges in the stuff in Frendh Canada… I just don’t have that much fat at once to use it for deep frying haha
For roast potatoes, it’s amazing. Fondant potatoes, I’d imagine it is similarly better than butter or oil. However, it would be wasted on a regular stir fry, for instance.
Fish fragrant eggplant
Mapo tofu
Dumpling soup
Chicken veggie stir fry
Fondant potatoes (fried in duck fat mmmm)
Beef bourguingon (or whatever it’s called, the wine meat stew)
Black bean soup
French onion soup
Ropa vieja (with chicken)
I could go on but that’s what comes to mind quickly.
It didn’t occur to me to use duck fat for fondant potatoes! I have some fat in the freezer oh hell yeah
https://www.seriouseats.com/fondant-potatoes-recipe-5217320
This is the recipe I use, I replaced all the fats with duck fat during my last prep of it, but I think it would have been improved slightly by using an herbed compound butter (or margarine, in my case, I chose duck fat and duck bacon for making this with the beef bourguingon for kosher reasons) for the butter they throw in before the potatoes go in the oven.
I’ll be there in an hour.
How is frying with duck fat compared to other fats?
The other reply pretty much sums it up. Use it in lieu of butter, not vegetable oil.
Any instance you’d use schmaltz or beef tallow, duck fat can be used without issue. Though I know they deep fry potato wedges in the stuff in Frendh Canada… I just don’t have that much fat at once to use it for deep frying haha
For roast potatoes, it’s amazing. Fondant potatoes, I’d imagine it is similarly better than butter or oil. However, it would be wasted on a regular stir fry, for instance.