Duck Fat Roasted Potatoes

3 1⁄2
pounds Kennebec potatoes Sea salt and pepper
1⁄2 tsp baking soda
6 tbsp duck fat
1 tbsp chopped fresh rosemary


1. Adjust oven rack to top position, place rimmed baking sheet on rack, and heat oven to 475 degrees.

2. Bring 10 cups water to boil in Dutch oven over high heat. Add potatoes, 1/3 cup salt, and baking soda. Return to boil and cook for 1 minute. Drain potatoes. Return potatoes to pot and place over low heat. Cook, shaking pot occasionally, until surface moisture has evaporated, about 2 minutes. Remove from heat. Add 5 tablespoons fat and 1 teaspoon salt; mix with rubber spatula until potatoes are coated with thick paste, about 30 seconds.

3. Remove sheet from oven, transfer potatoes to sheet, and spread into even layer. Roast for 15 minutes.

4. Remove sheet from oven. Using thin, sharp, metal spatula, turn potatoes. Roast until golden brown, 12 to 15 minutes. While potatoes roast, combine rosemary and remaining 1 tablespoon fat in bowl.

5. Remove sheet from oven. Spoon rosemary-fat mixture over potatoes and turn again. Continue to roast until potatoes are well browned and rosemary is fragrant, 3 to 5 minutes. Season with salt and pepper to taste. Serve immediately.

Saving Fat for Cooking

Saving the leftover fat from duck is easy to do. Pour the warm fat through a fine-mesh strainer into a Mason jar and discard any solids.

Alternatively, let the fat cool and harden and then scoop it into the jar, leaving any solids behind.

Put the lid on the jar, label it, and refrigerate it for up to one month or freeze it for up to six months, adding more fat as desired. 

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Zucchini with Walnuts


4 medium zucchini (about 1 1/3 pounds), rinsed, trimmed and sliced crosswise into rounds about ¼ inch thick

sea salt

3 tbsp olive oil

1 small onion

2 tbsp minced fresh herbs of choice

2 tbsp toasted, chopped walnuts

fresh ground black pepper



Note: Salt causes zucchini rounds to release excess water. This important extra step helps the zucchini to sauté rather than stew in its own juices. Quarter-inch slices are the perfect thickness.

1. Place zucchini slices in colander and sprinkle with 2 teaspoons salt. Set colander over bowl until about 1/3 cup water drains from zucchini, about 30 minutes. Rinse and thoroughly dry zucchini.


2. Heat oil in large skillet over medium heat. Add onions or shallots; sauté until almost softened, about 3 minutes. Increase heat to medium-high; add zucchini and sauté until golden brown, about 10 minutes.


3. Stir in walnuts and herbs, and season with pepper to taste. Adjust seasonings and serve immediately.

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