On a recent trip to one of my favorite bistros (Le Tambour on rue Montmartre), I finally asked the waiter slash owner how the chef was making his incredibly crunchy, crispy, garlicky, fatty, oozy roasted potatoes. And after a few coy smiles and a couple flips of my hair he finally spilled the beans; and that's how I found myself in the supermarket, lovingly staring at a jar of something that was about to become my new best friend.
Duck Fat. Graisse de canard. Heaven in a jar.
Honestly, I was a little concerned in the beginning. Duck fat sounded so....fattening and gluttonous. So much more fattening than my innocent friend olive oil and somewhat less innocent friend butter. So I started to do a bit of research and realized that not only is it a healthier alternative to both olive oil and butter, but its also full of omega 3's and 6's, and it's less fattening. Oh and did I mention that it's delicious? I'm sure that much youve gotten by now.
I'm thinking that duck fat may just be the key to the French paradox. Maybe it's the reason that the French can get away with eating so much fat, and yet live the longest than all of the Mediterraneans. The fat they're eating is actually healthy, and it doesn't seem to have any effect whatsoever on the stunning size 0 waistlines of all the picture perfect parisian femme fatales. (Trust me, they're everywhere)
I would highly recommend that you start using duck fat immediately, any and every time that you are cooking potatoes. If you're roasting them or frying them or anything of the sort, use duck fat instead of oil or butter. The smells that will come wafting out of your kitchen will make everyone that passes your house think “Mmmmm...I wonder what they're cooking!”.