Several people have told me about how nice popcorn is cooked with duck fat rather than regular oil. I’d been using olive oil and feeling pretty indulgent but this takes the cake.
Use about a teaspoonful for a big bowl of popcorn and you won’t need butter. I have one of those fun crank stove-top popcorn makers and this works quite well. A little salt and all is good!
While the duck fat was easy to reach, I made breakfast by frying boiled, cubed potatoes in a wee but of duck fat, along with a minced red onion and garlic. I topped these potatoes with two poached eggs and some strips (rajas) of poblano chiles that had been charred and skinned. It was a rather good morning!
any time you have too many eggs, you know who to call. 😀
We had six but three of them died in that near-biblical heat wave we had last summer. The plan is to get six more once Spring really is here and I do believe we’ll have some extras. Only one is laying regularly now but it’s the best. I can eat eggs over-easy with no worries and they taste so much better.