I had the best breakfast ever this morning. It was sooo good. I might have to make it again tomorrow morning.
It involved duck fat. And garlic. So really, it’s not that surprising that it was that tasty.
I bought a jar of duck fat at the grocery store on my first day here, thinking it was going to get used every single day. Duck fat sounded like such a good idea! Sadly, it’s kind of been sitting in the fridge, staring at me every time I open the door, begging to be used.
Whatever Frenchman decided that duck fat should be sold by the jar in the grocery store is a genius. It’s the perfect thing for cooking a savory breakfasts when butter isn’t an option.
Duck fat is the new butter.
And it turned some ordinary carrots into perfectly roasted, golden, luscious breakfasty goodness (okay the accompanying breakfast sausage added to the meal too)
Give it a try.
Oven Roasted Duck Fat Carrots
3 large carrots
3 medium cloves of garlic
1/2 tsp flake salt + extra for sprinkling afterwards (adjust to your tastes…I really like salt)
1 1/2 TBSP melted duck fat
Preheat the oven to 400 degrees. Wash and peel the carrots. Cut them into medallions and put the medallions in a bowl. Spoon the duck fat over the top and mix until all of the carrots are coated. Then crush the garlic over the carrots, add the salt, and stir everything around one more time. Spread out all the medallions in one layer onto a baking sheet, and put in the oven about 2/3 of the way towards the top ofor 20 minutes. While they’re baking, it’s perfectly fine to stand there, watching and wishing time would go by faster. After 20 minutes, turn on the broiler for 5-7 minutes, until the edges are just barely golden. Pull them out, sprinkle with more salt if you’d like, and BAM!
You’re done! Enjoy and try not to burn your tongue!