Dave's Free Press: Cooking

in which I try not to poison you too much


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Sun, 8 Jan 2012

Omelette with smoked duck fat

Last night I had, amongst other things, a smoked duck breast. There was a nice layer of fat between the meat and the skin, which I removed and kept back. This morning I used it.

Melt some butter with some olive oil. Fry a small shredded potato. Add three beaten eggs, a small chopped onion, and the duck fat. Cook. Nom.

It's important to note that the duck fat was not used to fry the omelette, that's what the butter and oil were for. The duck fat was embedded as little fatty chunks in the omelette. You could substitute bacon instead.

Posted at 20:33 by David Cantrell
keywords: duck | omelette
Permalink | 1 Comment

Sounds terribly delicious. Something to set you up for a long day in the cold outdoors.

Posted by Ruth on Sat, 21 Jan 2012 at 19:06:23

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