Bring Out the Flavor With Duck Fat

I use duck fat because I love the depth of flavor it adds to whatever dish it is in. It is pure fat and is a superior cooking fat. Being high in monounsaturated fatty acids, it’s also not too bad for you – especially if you make it yourself!  

This two part recipe for Sous Vide Steak and Mini Potato Fondants with Parsley Root Puree might seem a bit daunting. Besides the duck fat, which may be a new ingredient to some people, I also used an immersion circulator to accomplish the sous-vide method of cooking, which is not regularly found in a kitchen pantry. 

For the uninitiated, sous-vide (French for “under vacuum”) is a modern cooking technique in which food is vacuum sealed, and cooked at precise temperatures for a specific length of time. The main idea behind it is control and consistency. Whether you’re cooking fish, meat, eggs, vegetables, or anything else for that matter, the results are spectacular. The machines are on the pricier side, but the results are worth it! If you don’t have one, check out this guide to homemade sous vide here.

MORE: Demystifying Duck

SOUS VIDE STEAK IN DUCK FAT

Photography by Nechama Jacobson

Control and consistency are the keys behind the sous vide technique. The results are mouthwatering. 

MINI POTATO FONDANTS WITH PARSLEY ROOT PUREE

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Photography by Nechama Jacobson

These Mini Potato Fondants with Parsley Root Puree are browned to perfection in duck fat. The perfect companion to your Sous Vide Steak.  

MORE: What is London Broil and How to Cook It

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