Tuesday, October 31, 2006

Everything is better with duck fat

We carved our Jack-o-lantern last night, and as I was getting ready to roast the resulting pumpkin seeds, I realized that I had leftover duck fat in the fridge from the great cassoulet adventure. Since duck fat is the king of fats, I couldn't resist trying it. My husband wasn't nearly as enthusiastic about the possibilities (it was him saying "don't do anything weird or French to them" that made me remember the duck fat), so I did a batch with butter as well, for a compare and contrast.

They're both good, but there are definitely some subtle differences. The ones with butter taste a little popcorny in a way the duck fat ones do not. The duck fat ones have a little hint of meatiness or umami.

Duck Fat Roasted Pumpkin Seeds
1 1/2 cups pumpkin seeds
2 tsp melted duck fat
kosher salt to taste

Toss washed pumpkin seeds with melted duck fat and sprinkle with kosher salt. Roast in a single layer at 300 degrees for 45 minutes or until as brown as you like them, stirring at the halfway point and later if necessary.
Mmm. Duck fat.

Happy Hallowe'en!

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