Our decadent December-issue Potato Galette made us go coo-coo for duck fat. But roasting potatoes in this liquid gold is only the beginning. Montreal chef Martin Picard has made these morning cakes--griddled in duck fat--a delicacy at his maple syrup-soaked restaurant, Au Pied de Cochon, but you don't have to journey to Canada to try them. Make them at home this weekend. Then hit the gym Monday. Hard.
Get the Recipe: Duck Fat Pancakes