How To Cook Roast Vegetables In Duck Fat at Van Flores blog

How To Cook Roast Vegetables In Duck Fat. Season with salt, pepper, rosemary and thyme. Cut all of your vegetables and place them on a baking tray lined with baking paper. Arrange the vegetables in a single layer on a baking sheet lined with parchment paper. Preheat your oven to 200°c. Season with salt and pepper to taste. Preheat your oven to 200°c. To make my roasted vegetables extra special, i’ve used my precious tub of duck fat….not all of it, just a couple of tablespoons. Cut all of your vegetables and place them on a baking tray lined with baking paper. Place the vegetables in a large bowl and toss with the duck fat until evenly coated. For oven roasted vegetables, simply toss them in duck fat before roasting. A little fat goes a long way in adding richness and facilitating caramelization.

Roast Duck with Autumn Vegetables Vibrant Plate
from www.vibrantplate.com

Season with salt and pepper to taste. Season with salt, pepper, rosemary and thyme. Cut all of your vegetables and place them on a baking tray lined with baking paper. Cut all of your vegetables and place them on a baking tray lined with baking paper. Preheat your oven to 200°c. A little fat goes a long way in adding richness and facilitating caramelization. For oven roasted vegetables, simply toss them in duck fat before roasting. Preheat your oven to 200°c. To make my roasted vegetables extra special, i’ve used my precious tub of duck fat….not all of it, just a couple of tablespoons. Place the vegetables in a large bowl and toss with the duck fat until evenly coated.

Roast Duck with Autumn Vegetables Vibrant Plate

How To Cook Roast Vegetables In Duck Fat Cut all of your vegetables and place them on a baking tray lined with baking paper. Preheat your oven to 200°c. Season with salt, pepper, rosemary and thyme. To make my roasted vegetables extra special, i’ve used my precious tub of duck fat….not all of it, just a couple of tablespoons. Cut all of your vegetables and place them on a baking tray lined with baking paper. Arrange the vegetables in a single layer on a baking sheet lined with parchment paper. For oven roasted vegetables, simply toss them in duck fat before roasting. Preheat your oven to 200°c. A little fat goes a long way in adding richness and facilitating caramelization. Place the vegetables in a large bowl and toss with the duck fat until evenly coated. Season with salt and pepper to taste. Cut all of your vegetables and place them on a baking tray lined with baking paper.

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