I started using duck fat in my cooking when I first worked for a famous French chef in NYC. I discovered that duck fat is incredibly tasty; one more advantage is that the duck fat can be cooked at high temperatures without smoking or altering its flavor therefore it is so good for searing chicken and meat.

Everyone loves crispy potatoes; the good news is that duck fat is a perfect match for sautéing potatoes.

INGREDIENTS:

½ pound potatoes cut to ½ inch thick

2-tablespoon duck fat

4 rosemary sprigs

Salt and freshly ground pepper to taste

STEPS:

Add the potatoes to a deep pot and cover with cold salted water.

Bring water to a boil and cook until soft they are done when a knife cut easily through.

Drain the potatoes and season with salt and freshly ground pepper and let cool.

Heat a cast-iron pan over high heat; when smoking hot add the duck fat and add one layer of potatoes and the rosemary.

Turn them all evenly about 2 or 3 times until nicely browned all over all may take about 7 to 8 minutes.

Drain and place on paper towel and season to taste.