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March 07, 2009

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Zora

Sweet! Both forms of duck byproduct look fabulous. Enjoy the golden riches!

r:m:b

Thanks! I'm not quite sure why my rendered duck fat didn't turn gold in color as had been predicted, but the fried breakfast potatoes I whipped up this morning were pretty damn godhead anyway. To make them, I heated about 1 1/2 tablespoons of the duck fat in a heavy skillet, and then sauteed some garlic, shallot, and a decent handful of fresh rosemary. While that was cooking, I microwaved two red potatoes for three minutes, diced them up, and then added them to the skillet. Because I can never resist deglazing a pan that's got crusty garlic and onion stuck to it, I busted out the white wine (invoking the "it's noon somewhere" turn of phrase), and added a splash to the rapidly cooking potatoes. When they were nearly cooked through, I notched up the heat to high so as to give them a nice brown finish. Some sea salt and red pepper flakes rounded out the seasoning. There were eggs, toasted focaccia, and some Canadian bacon too. I am totally going to have a heart attack.

Liz F.

Please DO NOT have a heart attack, we would be bereft w/o this artery-clogging blogging. I once went to a cooking lesson with Jacques Pepin and he made chicken cracklings in the oven. They were good, but your duck crackling bacon sounds much better.

r:m:b

Thanks, Liz! I'll do my best, but there's only so many salads a guy can blog about before his stats start heading south...

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