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