Duck Fat Potatoes with Parsley and Lemon

Duck Fat Potatoes with Parsley and Lemon
Staff Writer
Duck Fat Potatoes with Parsley and Lemon

Ben Fink

Duck Fat Potatoes with Parsley and Lemon

The French have known this forever, whereas here, in the beautiful States, it just became the next big thing: There is nothing more wonderful you can do to potatoes than to cook them in duck fat. Where do I get duck fat, you ask? Cook a single Moulard duck breast half, and you'll easily render off a cup and a half. Strain out the brown bits, and you can store the fat almost indefinitely in the refrigerator. And don't feel guilty — you're using only a tiny bit. 

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Preheat the oven to 450 degrees.

In a mixing bowl, toss the potatoes, duck fat, salt, and pepper to coat. Spread in an even layer on a baking sheet and roast until the cut sides of the potatoes are golden and crispy, 25-30 minutes. Transfer to a serving bowl, and mix in the parsley, lemon zest, and juice. Serve hot.


Calories per serving:

219 calories

Dietary restrictions:

Sugar Conscious, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 10g 15%
  • Carbs 30g 10%
  • Saturated 3g 16%
  • Fiber 4g 16%
  • Sugars 1g
  • Monounsaturated 5g
  • Polyunsaturated 1g
  • Protein 4g 7%
  • Cholesterol 10mg 3%
  • Sodium 594mg 25%
  • Calcium 28mg 3%
  • Magnesium 42mg 10%
  • Potassium 745mg 21%
  • Iron 2mg 9%
  • Zinc 1mg 4%
  • Phosphorus 100mg 14%
  • Vitamin A 16µg 2%
  • Vitamin C 40mg 67%
  • Thiamin (B1) 0mg 9%
  • Riboflavin (B2) 0mg 4%
  • Niacin (B3) 2mg 9%
  • Vitamin B6 1mg 25%
  • Folic Acid (B9) 34µg 8%
  • Vitamin D 0µg 0%
  • Vitamin E 0mg 2%
  • Vitamin K 65µg 81%
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