Duck Fat Recipes

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Apricot Glazed Pan-Roasted Duck Breast Recipe Recipe

After our wonderful trip to Italy, we decided to stop in my home country so baby Aria could get to spend some time with her maternal grandparents. We hadn't been to Paris in approximately 9 months; Papa and Maman are thrilled to have Aria at their home! They've been feeding her succulent French meals and today, I decided to prepare Papa's favorite meal: magret de canard.

Maman is very health-conscious, so Papa hasn't had duck since the last time we met. I told him we'd go out for a run after lunch. And to make Maman feel less guilty, I added some fruit to the meat. I puréed fresh ripe apricots and basted the duck with a generous coating of the sweet and spicy glaze. Healthy? Maybe not, but at least we can feel good about it! 


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Pommes Rissolees (French Browned Potatoes) Recipe

Pommes rissolées are a French classic. They are crisp, cube-shaped, pan-fried potatoes flavored with herbs.

I made one batch the traditional way by cooking it in duck fat, but for the vegetarians in our house, I made a similar version with a combination of oil and butter. I added ground saffron and a hint of cayenne pepper for color and flavor, which are non-traditional but really enhance the final result.

We had a huge bag of potatoes left from Thanksgiving grocery shopping and I couldn't think of a better way to finish them off. I hadn't made this French classic for the family since our last visit to Paris. It immediately took us all back in time to the open air markets, the Rodin Museum, and the picnic we had in the Jardin de Luxembourg. Food can be many things, and today it was a trip down memory lane. And what delicious memories they are!


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Magret de Canard Roti au Miel Epices (Cardamom, Ginger, Mango and Star Anise spiced Honey Roasted Duck Breast) Recipe

I find duck meat to be very sophisticated. So whether you're throwing an elegant dinner or you're having a romantic dinner, duck is the perfect choice.

I'm used to making a French preparation of duck, but I wanted to use oriental flavors for this recipe instead.  I decided to use star anise and honey as the base for the glaze. Star anise is a classic Asian flavor, and I have some very special honey at home that I try to use whenever I need a sweetener for a dish.  Last time I was in Paris I got a jar of raw honey from my sister's in-laws who are honey makers in Amiens, a town in the nothern region of France.  It's just out of this world.


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