I made my first batch of Potatoes Sarladaises last night, by Jennifer McLagan's new book Fat (mentioned in my last post). They were outstanding!
Duck fat is about the same price as butter but has less saturated fat and a delicious umami flavour. I bought mine at Cumbrae's on Church St., a small container was only $2.99, and used about half of it to fry 3 cubed, rinsed and dried russett potatoes.
Along with a couple of side salads and a whole baked Ontario trout, this was one dinner that I wished would never end. I'm looking forward to my next foray into this book. The miso and orange roasted pork belly is calling my name...
It's true--almost anything is improved and/ or amplified by the addition of duck fat. Possibly including the waterproofness of your insides, heh,
ReplyDelete