Friday, August 12, 2011

I'll Have What She's Having: Oven Fried Duck Fat Frites

Oven Fried Duck Fat Frites
I've been back on Weight Watchers for about a month now.  My original plan to start at the beginning of July derailed pretty quickly when I celebrated the 4th with some delicious duck fat fried wings and finished the first week at the amazing Brunty Farms plated landscape dinner.  I actually gained 3 pounds the first week! 

It hasn't been too difficult once I got in the groove, but I derailed a bit with three long work days in a row last week, which turned into non-gym days coupled with a few less than stellar food choices.  On the first day the wheels came off I just decided to go for break even for the week, which is exactly where I ended up.

I did take measurements when I started, so I decided to check them this week. Even though the scale only shows a seven pound loss, I've lost a inch on my thighs and hips, and an inch and half on my waist.  Not too shabby.  It feels good to be sweating it out for an hour at the gym and to be back at my weight training class.

So, back to the duck fat.  Not surprisingly, the WW site doesn't list duck fat in it's on-line point calculator.  Should you eat it every day? Uh, no. But I'd rather see WW acknowledge it rather than spending so much effort encouraging members to eat fake foods because the points are low.  I looked it up elsewhere and calculated that one tablespoon is 3 points, which is not bad in the big scheme of things.  A cup of raw potato is 2.  Five point frites - I'm in!

I thought about grilling them, since I was grilling a Black & Blue burger, plus a small yellow squash from the garden, and a few thin stalks of broccoli, but I ended up going with an oven fry.  Here's how it went down.

Oven Fried Duck Fat Frites
 One Serving

 1 medium russet potato, peeled, and sliced into 1/4" fries
1 T. duck fat,
3 cloves of garlic, smashed
sprig of rosemary, chopped

Soak the peeled potato in hot water while the oven heats to 450 degrees.  Go ahead and stick a half sheet baking pan in the oven while it preheats.

Melt duck fat inn a covered dish in the microwave for a minute.  Drain potatoes and rinse with cold water.  Pat them dry.

Toss potatoes in a bowl with the duck fat and season generously with kosher salt and pepper.

Remove baking sheet from the oven and add the potatoes.  Bake for 10-12 minutes, then turn them every five minutes until they are crispy and golden brown on all sides.

Toss them in a bowl with the garlic and rosemary and check seasoning.

Eat.  Enjoy every crispy bite. Moaning is optional, but recommended.

1 comment:

  1. I would LOVE to have what you're having! Sounds wonderful. I will try this, as soon as I score some duck fat.


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