Originally Posted by D0ughB0y
I'd have to disagree that the duck fat is better in the pan than in you. Cut some potatoes up into cubes and fry them up in the duck fat. Best tater's you'll ever have.
The only other suggestion that I'd have for you is to cut the cross-hatch a little less-deep and render that fat out on a lower heat setting.
That looks yummy as hell though. I'd say that done-ness is really good.
Sorry, I just can't eat taters like that anymore. As far as the rendering, that is the lowest setting my side-burner can do. I'd love it if I could set it lower, but it goes out. The low on the Weber is like a med-high on our inside stove.
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