Catching the drippings trickling down from cooking birds—a trick Joe Beef's Red Morin and Dave McMillan recommend especially midway through roasting, when the fat begins to render and run more rapidly from the skin—adds lustiness to a simple dish of roasted sunchokes and mushrooms. Store-bought duck fat or lard is an easy cheat.
- 1 1⁄2 lb. sunchokes (Jerusalem artichokes), scrubbed, large ones halved or quartered
- 1 1⁄2 lb. fingerling potatoes, scrubbed, large ones halved or quartered
- 1 lb. crimini mushrooms, trimmed
- 4 garlic cloves
- 1 tbsp. kosher salt
- 1⁄2 cup rendered duck fat