Surely you’ve heard of–or maybe even made–potatoes tossed in duck fat and roasted till tender within, crisp without, and ridiculously irresistible through and through? Same basic principle—and unspeakable loveliness—applies to this duck-fat roasted carrots recipe.–Renee Schettler Rossi
LC Duck Fat Roasted Carrots Note
If you just let out a slight gasp in awe of this technique, you’re like us. Our guffaw was two-part. First, there was the gasp in awe of the notion of carrots slathered in shimmering duck fat and roasted until suffused with the aromatic and ducky stuff. (And reader Cindy W. Rogers just reminded us in a comment below that this would probably be pretty darn lovely with parsnips, too. Much obliged, Cindy!) Second, there was the gasp in awe of the price tag attached to the amount of duck fat necessary for this recipe, which is priced somewhere in the vicinity of liquid gold. For those of you preoccupied with that second gasp, we’ll let you in on a little secret: Some of us tried this recipe with less than 1/2 cup duck fat and were still wowed. Do with that information what you will.
Duck-Fat Roasted Carrots
- Quick Glance
- 15 M
- 2 H, 30 M
- Serves 2 to 4
- 3 cups rendered duck fat
- 8 carrots (1 to 1 1/2 pounds), peeled and left whole
- 4 sprigs thyme
- 4 cloves garlic, gently crushed but kept whole
- 2 sprigs rosemary
- 1 tablespoon (1/2 ounce) unsalted butter
- 1 teaspoon salt
- 1. Preheat the oven to 250°F (120°C).
- 2. Melt the duck fat in a large metal roasting pan over medium heat. Add the carrots, turn to coat, and transfer the pan to the oven. Roast the carrots for 2 hours, basting and rotating every 15 minutes. The carrots should be very tender.
- 3. Drain most of the duck fat from the pan and place the pan over 2 burners on the stovetop. Add the thyme, garlic, rosemary, butter, and salt and cook the carrots over medium-high heat, basting constantly, until the butter is lightly browned. Drain the carrots on paper towels or a brown paper bag and serve immediately. These little lovelies are also quite nice when served warm, as opposed to hot from the oven, so if they need to linger on the counter a few minutes before going from baking sheet to serving dish, all is not lost.
BAKING SHEET VARIATION
- If you haven’t gotten around to buying a roasting pan or if yours is filled with something else for dinner, you can roast the carrots on a rimmed baking sheet. Simply melt the duck fat in a small saucepan while you arrange the carrots on the baking sheet and then toss them well to coat. Roast as directed above. After roasting, drain all the duck fat back into the small saucepan, add the aromatics and butter, and proceed as directed, then pour the mixture over the carrots and toss to coat.