Author Notes: After serving confit duck legs for Thanksgiving dinner, I found myself with a ton of leftover duck fat. It adds a wonderful meaty flavor and pairs especially well with mushrooms (although any leftover vegetable would benefit from a duck fat oven roast). These chips are delicious as an appetizer or side dish for wintery meals. —Jeanne Kessira
Serves: 6
Ingredients
-
2-3
cups Mushrooms of your choice
-
1/4
cup Duck fat
-
1
tablespoon Fresh rosemary
-
dashes Coarse salt
Directions
- Preheat the oven to 400 degrees.
- Slice mushrooms to obtain pieces about 1/4-inch thick. Non-uniformity is better; variety in size makes for different textures (some will be chewier, some crisper).
- Toss mushrooms with duck fat on a baking sheet, making sure to cover all pieces.
- Put in the oven for 15-20 minutes, watching to make sure the mushrooms don’t burn. Pull out when smaller bits are starting to burn around the edges and place on dish covered with paper towels.
- Immediately toss with salt and chopped rosemary. Serve when cooled.
