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    Home » Vegetables

    Roasted Potatoes and Carrots in Duck Fat

    Published: Apr 11, 2019 · Modified: Aug 31, 2020 by Carolyn Hetke · This post may contain affiliate links,

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    Roasted Potatoes and Carrots are so easy to make and this takes them  up a notch.  The secret is the duck fat.

    Duck fat is the secret ingredient here.  Duck fat has been traditionally used in French cooking for decades, including apparently the original french fries.

    It lends a rich, subtle taste to whatever you fry or roast in it.  People can't really put their finger on what makes it different - they just know it's good!

    You can buy duck fat in specialty delis or supermarkets.  I have seen it in the Kitchener Waterloo area at Vincenzo's, Farm Boy and the T & T Superstore.

    If you cook a duck or duck breasts (like this Crispy Duck with Cherry Port Sauce) you can store the rendered fat to use later.  Even a couple of breasts will release a substantial amount of fat.

    Closeup potato wedges tossed in duck fat

    It will keep in the fridge 2-3 weeks and months in the freezer.

    Not much else to say...  find your duck fat, peel your potatoes and carrots, toss them in a few tablespoons of duck fat and roast away!

    Duck fat produces a golden crust that is unmistakable once you get to know it.

    Potato and carrots roasted in duck fat

    Potato and carrots roasted in duck fat

    Roasted Potatoes and Carrots in Duck Fat

    Author: Carolyn Hetke

    If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

    5 from 1 vote
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    Course: Sides
    Cuisine: French
    Prep Time: 15 minutes mins
    Cook Time: 45 minutes mins
    Total Time: 1 hour hr
    Servings: 6 servings

    Ingredients

    • 6 large Yukon Gold potatoes
    • 12 carrots
    • 3 Tbsps duck fat
    • sea salt for finishing

    Instructions

    • Preheat oven to 375 degrees. Spray a baking dish with cooking spray.
    • Peel and quarter potatoes. Peel and trim carrot ends. Halve or quarter carrots depending on their size. Cut carrots in 2-3 even lengths.
    • Toss the vegetables in bowl with the duck fat.
    • Spread vegetables in the baking dish. Roast at 375 degrees for approximately 45 minutes, til vegetables are fork tender.
    • Season with sea salt just before serving.

    Notes

    Nutrition

    Calories: 228kcal | Carbohydrates: 40g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 183mg | Potassium: 620mg | Fiber: 6g | Sugar: 11g
    Tried this recipe?Mention @thewineloverski or tag #thewineloverski!

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