Duck fat fried eggs: clean fridge, clean plate


A bit of duck fat, shallots, bread and some eggs don’t take up much space, but they are a delicious way to clean. With Thanksgiving and the onslaught of holiday cooking coming up, Michelle has been scouring our fridge and freezers, looking for the stuff Steve squirrels away in the back, as well as the leftovers he refuses to give up on. (Steve will someday find a use for those pork necks, he swears.)

Garlic, shallotsWhile searching for Thanksgiving and “Black Friday” ideas, she found this recipe in Country Egg, City Egg, a book picked up on a remainder table at the start of our chicken-keeping career.

Duck fat eggs It’s a simple dish with a delightful array of textures and flavors made extra special with duck fat. We added garlic to go along with the shallot, wine vinegar and rosemary, but the duck fat is what makes the dish. Steve is already looking forward to the end of the holidays, when he can roast another duck, replenish our store of duck fat, and have Michelle make this for lunch again.


(adapted from Gayle Pirie and John Clark’s Country Egg, City Egg)

  • 2 slices rustic French bread or the equivalent amount of a baguette
  • Approximately 3 TB duck fat
  • 4 eggs
  • 1 or 2 TB minced shallot
  • 1 or 2 cloves garlic, minced
  • 2 tsp. minced fresh rosemary
  • Splash of red wine vinegar
  • Salt and pepper

Cut the bread into small croutons. Heat 1 tablespoon of the duck fat in a skillet. Add croutons and cook over low to medium heat, tossing occasionally, until browned on all sides. Remove from pan and set aside.

Add another tablespoon of duck fat to the skillet. When fat is very hot but not yet smoking, fry 2 eggs in the skillet. Remove eggs when yolks are still soft to a warm plate. Repeat with remaining 2 eggs.

Add shallot, garlic and rosemary to the fat in the skillet (add more fat if needed), stirring until cooked through. Splash on some red wine vinegar. Spoon shallot mixture over eggs, put croutons on top and season with salt and pepper.


  1. Steve and Michelle – Wonderful use of prized, decadent duck fat. This recipe is certainly a keeper – thank you for sharing! Wouldn’t it be fabulous if one could get ahold of duck eggs for it? Oh, the combination of red wine vinegar, rosemary, garlic and shallot sounds just heavenly. Warmly, Shanna P.S. Steve will use that pork neck – I am certain of his resourcefulness!

  2. What’s better than duck fat and eggs? The only thing I can think of is duck fat and duck eggs (more yolk!), but that’s just gilding the lily. This looks incredibly comforting.

  3. I carved up a duck today and rendered the fat for confit. I had some extra, so I fried Szechuan spicy salt & pepper chicken wings in it. I was wondering if that would be offensive to the chicken if it knew I was frying its limbs in duck fat to make it taste better?

  4. Oh dear, I usually use up leftover duck fat for frying potatoes, but this sounds absolutely delicious. I must give it a try next time I am left with duck fat!

  5. duck fat croutons look amazing! my hubby always renders the fat when we cook peking duck. it’s great for roasting potatoes. next batch, we must make croutons. (also pig neck would be perfect for making the pork stock that goes into cassoulet. just saying, in case Thanksgiving isn’t rich enough for you.)

    • There are few things a little duck fat wouldn’t improve—well, ok, maybe cream puffs. 😉 Great idea for the pork neck! And he could use some of the other nasty bits he’s got squirreled in the freezer for sausage for the cassoulet.

  6. Yes! Of course in Gourmandistan this would be breakfast. Really excellent. We save both duck and goose fat for things just like this (especially with slices of turnip, diced potato, or croutons–as above–for frisée salad). Fowl fat is delicious and once people try it they never throw it away again. We give packets of goose fat out to friends as post-Christmas presents, all that remains of our Christmas dinner. Ken

    • And how does one get on your post-Christmas gift list? A few years back I had to jettison several large (cheap!) cans of duck fat at the Toulouse airport because my suitcases were too heavy. I thought Steve was going to cry.

  7. Stunning photos and such a delicious & simple recipe to boot. Fried eggs make up so many delicious meals (when on the run!) It’ll be exciting to see what replaces that prime retail space (closer) to Thanksgiving!!!

  8. Now this sounds absolutely divine… I’ve never used duck fat, primarily because of health reasons (but it’s so darn delicious!!!!) but I’m tempted to buy some for this recipe. This is my kind of food. Rustic and delicious.

  9. This looks amazing, I keep duck fat in the fridge, it is really good to use when frying broccoli with bacon, a good salad which I’ll add to my blog soon. Glad to have come across your blog, beautiful photos-inspiring!

  10. I guess this is a stupid question, but have you tried making French fries with duck fat? Although I don’t eat meat, I tried them at the NY Bar at Park Hyatt Tokyo & the flavor it added was amazing!

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