Ok, I know this isn’t the most exciting notion of a sandwich, but scroll down and see the pics of this creation and you’ll at least wonder if it tastes as good as it looks.
Are you back?
Ok, give me credit- I creatively reused -instead of wasted-that plethora of duck fat that came from my duckling last week (read more about it in my post, To Roast a Duckling.
Well, I don’t deserve a whole lot of credit. It really wasn’t my notion of ‘reusing’ that spurred me into this frenzy of finding dishes I could cook using it; it was more of my gourmet-obsessed mind to create dishes that look like they’ve come straight out of a (fancy) restaurant. I read about how all the best chefs in the world tout the incredible flavor that drips from this bird. I want to be like them, in my own kitchen (and without all the stress). Besides, did I forget to mention that Julia Child told me (not directly, of course) to use this fat, too?
You might be thinking that this fat isn’t very healthy, comparing its thick texture when cold to hydrogenated oils, hardened vegetable oils used to line your baking pan, or even lard, but duck fat doesn’t fall anywhere near those oils in comparison. In categories of taste, versatility and healthiness, it beats out all of them.
I’m not a doctor or a nutritionist, so I know I can’t give medical advice, but I can suggest you read more about what the experts have to say about it. There is a long, but particularly interesting article about saturated fats by Dr. Mary Enig and Sally Fallon in the link below. They mention duck fat by name in their reference to how the French have a ‘lower rate of coronary heart disease than many other western countries’.
I also really love a book called Real Food by author Nina Planck. The information she provides in her book really helped me to release my fear of eating butter, cheese, whole milk and animal fats (halal only, of course). In fact, she provides solid and clear arguments about why you shouldn’t choose otherwise. Foods that are processed, chemically altered, genetically modified, unnaturally preserved, and even some that are pasteurized really come into question in her book. I suggest anyone interested in getting healthy or responsible for feeding and raising young children should read this book cover to cover.
Ok, so I got off topic for a minute- but found a great opportunity to share one of my favorite authors with you….
Back to the roasted peppers.
I had an enormous bag of ‘Mysteriously Sweet Red Peppers’ from Mexico- yes, that was on the label- that I had to do something with. They were nice enough to stay firm in my refrigerator’s crisper until I could figure out what I wanted to do with them for a week or two.
Sweet Red Peppers Roasted in Duck Fat
I decided on roasted vegetables- an easy dish because all you have to do is spend a few minutes to loosely chop your items, throw on some salt, a bit of sugar, any seasoning you like and add some fat. Put them in an oven-safe dish and throw them in the oven at 350-375 degrees and wait for your nose to tell you they’re done, not burnt. Mine took about 40-45 minutes to get really nice and brown.
In this particular dish, I added red onions and whole, peeled garlic cloves to add flavor. I used about 4 TB. of the cold duck fat, but a great alternative is extra virgin olive oil. You could add eggplant or zucchini- any type of vegetable with a similar cooking time. Carrots or potatotes would need longer to cook unless they are blanched, so don’t use them unless they are.
When your dish is done, serve with French, Italian or pita bread and dip your peppers into them. You could also serve as a side dish to chicken, or top a pasta dish that needs a bit of jazzing up.
That’s where this sandwich comes in:
Roasted Red Pepper Sandwich with Melted Cheese
I didn’t want to eat it in the same way the next day, so I got out a sandwich bun and toasted it. Meanwhile, I warmed up my roasted peppers in the microwave with a slice of Tillamook swiss cheese on top. When everything was ready, I ate it with pure delight, realizing I couldn’t have gone out and had a better sandwich elsewhere.
It’s not only the gratification of making your own food, without difficulty or waste, but the gratification of knowing that home really is the best place in the world to eat, making a mini meal like this worth the effort.
So, are you convinced yet? Make this sandwich yourself- or just the peppers as an appetizer with bread- and you’ll become a sort of taste believer.
And, umm, you don’t really have to use duck fat- unless of course you roast a duckling, too.