Sunday, January 2, 2011

ROASTED VEGGIES WITH DUCK FAT & ROSEMARY (POTATOES, CARROTS & PUMPKIN)

ROASTED POTATOES WITH DUCK FAT© BUSOG! SARAP! 2011

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)

INGREDIENTS:

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

ROAST VEGES WITH DUCK FAT INGREDIENTS© BUSOG! SARAP! 2011

COOKING PROCEDURE:

Preheat oven at 200C.

BOILED POTATOES© BUSOG! SARAP! 2011

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.

ROAST VEGES STEP1-4© BUSOG! SARAP! 2011

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.

ROAST VEGES STEP5© BUSOG! SARAP! 2011 (2)

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!

ROASTED PUMPKIN & CARROTS WITH DUCK FAT© BUSOG! SARAP! 2011

NOTES:

  • 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. 

6 comments:

  1. i made same pork roast with "roast" vegetables for new years day (first time)and honestly, they don't even look as good as ur roast veggies!!!! mine, looked like 'baked veggies'. my potatoes didnt have that nice brown bits even though i cooked them for almost an hour! where did u get ur duck fat??? i dont remember seeing them in WW or coles..i wanna try this asap

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  2. @donuts4ver~ Coles sells this Duck fat Brand, I just saw a big group of them stacked in Cannon Hill, Brisbane. But then you leave in Tasmania so it might depend on the branches of Coles. If only I can mail you one (it might go rancid if I mail you one)...usually the duck fat tubs are displayed with the LUV A Duck vacuumed packs of duck meat on the meat section.

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  3. Hi .. my name is MARIMI,,, is the first visit to your blog and I love to light new and different recipes like yours,,, I invite you to visit my blog and share mine. ... From VIGO SPAIN SALUDOS.

    ReplyDelete
  4. @Marimi~ thanks for dropping by...will surely visit urs=)

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  5. I know what you mean about precious duck fat. I have a big bowl of goose fat in the fridge that I keep dipping into for things like roast potatoes. Funny I never really thought to use it on other vegetables although why I don't know as it's a great idea! :D

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  6. Ooh, this looks really delicious. I love fries using duck fat. Will make this soon.:)

    ReplyDelete

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