{"id":1831,"date":"2019-03-20T15:10:51","date_gmt":"2019-03-20T19:10:51","guid":{"rendered":"http:\/\/www.agooddish.com\/?p=1831"},"modified":"2019-03-20T10:11:14","modified_gmt":"2019-03-20T14:11:14","slug":"simple-roast-duck-with-duck-fat-potatoes-a-recipe-discovered-by-tidying-up","status":"publish","type":"post","link":"http:\/\/www.agooddish.com\/?p=1831","title":{"rendered":"Simple Roast Duck With Duck Fat Potatoes – A Recipe Discovered By Tidying Up!"},"content":{"rendered":"
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Simple roasted duck<\/span>
Slipped earthenware plate by Michael Connelly<\/a><\/span><\/figcaption><\/figure>\n

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One of the best and worst things about painting your home, beyond the mess and inconvenience, is that you have to face years of accumulated stuff. There is no avoiding it when it is mounded up in front of you. Hopefully, at the end, you give away or simply trash a good bit of it, but in the process, you may find things you had misplaced or forgotten.<\/span><\/p>\n

When we painted our apartment recently, not only did I recover some missing jewelry, but I also unearthed one of my grandmother’s loose leaf cookbooks of typed out recipes and pasted in clippings. Among instructions for jello molds and cheese-covered frozen vegetables, I found recipes for “meat loaf-Extra good” and date-nut bread that “one of the girls served the other night with a cream cheese spread – lush!”.\u00a0<\/span><\/span><\/p>\n

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I may have to revisit those two when we have our gas back on but until then I offer you her very simple and delicious recipe for roast duck, something I had long thought about making but never attempted before now. The recipe came straight out of her cookbook but didn’t indicate the cooking temperature. I assumed 350-375F after a quick roast at 425F to sear the skin. Duck is available in New York at farmers markets, Whole Foods and specialty food stores like Fairway and Eataly, in Chinatown and even Costco, and online at D’Artagnan, among others. I got a whole duck from a farmer at the 97th Street Greenmarket and simply put it in the fridge for 2 days to defrost. It was much, much easier to cook than I had imagined and cooking it on top of boiled potatoes gave us a delicious side dish. Because we still don\u2019t have a working oven, I made it at my sister\u2019s apartment and it easily fed 6 of us.<\/span><\/p>\n

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Roasted duck resting after cooking<\/span>
before carving<\/span><\/figcaption><\/figure>\n

My grandmother, Matilda, was a remarkable person who treated children with respect and made them feel capable and loved. A far better housekeeper than I am, she wasn\u2019t a \u201cstuff\u201d saver. She taught me to knit and crochet, to play cards, to make chicken soup, to balance a checkbook (sorry, Grandma, haven’t done it in years) and the value of being a good listener and a good friend. She has been gone for thirty years but she is still teaching me how to do things.<\/span><\/p>\n

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Potatoes roasted in duck fat<\/span>
Slipped earthenware bowl by Michael Connelly<\/a><\/span><\/figcaption><\/figure>\n

ROAST DUCK<\/strong> (with duck fat potatoes, or not)<\/span><\/p>\n