See that gentleman there? The caption under the picture says, “Duck fat. Seriously.” (Actually he’s a concerned real estate investor…but for our purposes today he’s a serious duck fat advocate. It’s a much more enviable position to be in, so he might very well be grateful for it.)
I love duck fat. It has less saturated fat than butter, has a higher flash point, and browns everything from potatoes to turkey patties (pictured above) to perfection. I’ve rendered my own following these easy, step-by-step instructions from chef and culinary teacher, Amuse Bouche. The nice bonus of doing it yourself? Tasty roasted duck. Not your game? It’s now relatively easy to find. You can buy it already rendered online or at gourmet grocers like Bristol Farms.
For the rest of the bento, there’s a plethora of summer fruits including a few chunks of Mexican papaya and a mission fig.
