Discovering Duck Fat in the Good Food & Wine Show 2010 was one of my highlights in going on that event. To make my roasted vegetables extra special, I’ve used my precious tub of Duck Fat….not all of it, just a couple of tablespoons. While my potatoes were happily simmering away, I quickly grab a handful of rosemary sprigs from my rosemary plant to be used to scent and flavour my duck fat. There’s something about the rosemary herb that I love when it comes to Roast dishes.
My roasted vegetables should have been more roasted but due to the TRIBE being restless/hungry while waiting for our Christmas evening meal, I have to take them out earlier than expected. Any leftover roasted veggies would be an excellent Bubble and Squeak dish with a side of crispy bacon, roasted tomatoes and fried egg the next day.
ROASTED VEGGIES WITH DUCK FAT & ROSEMARY
(Potatoes, Carrots and Pumpkin)
1 1/2 kg of Desiree potatoes, rinsed
4-5 medium carrots, peeled and trimmed
1 large quarter of pumpkin, deseeded and peeled
2-3 sprigs of rosemary herb, remove the stalks
salt and pepper
6 tablespoons of duck fat
2 large baking trays
*used AUS Measuring Cups & Spoons
Preheat oven at 200C.
1. Place all the potatoes in a deep saucepan and fill it up with water, totally submerging the potatoes. Bring to boil and simmer for 5 minutes. Drain and let it cool down, cut them into quarters. With you carrots and pumpkin, cut them up into chunky pieces.
2. Heat your large pan and add in 3 tablespoons of duck fat, a good pinch of salt and pepper. Once the duck fat is completely melted add in half of your fresh rosemary leaves, let the flavour and scent get infused in the duck fat for a couple of seconds. Stir in the quartered potatoes and make sure they are all coated with the seasoned duck fat. Pour the contents of the pan onto one of the baking trays.
*Do this same procedure to the carrots and pumpkin pieces.
3. Roast the vegetables till they have golden brown bits. Turn the vegetables occasionally. Cook approximately for about 1/2 to 1 hour. Your cooking time depends on how you prefer your roasted vegetables, texture and appearance wise. Transfer the roasted vegetables into your serving bowl or plate and enjoy it while its still hot!
- You can brown off your roasted vegetables under your stove grill, if you want firmer vegetables. Cut the oven roasting time in half and then place the baking tray under the grill (medium-high). Occasionally turn the vegetables every couple of minutes so that you don’t get burnt bits.
- Carrots and Pumpkin don’t get crispy coating as potatoes does, it will just develop lovely brown caramelize bits.