By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 4
165 cal · 35 min
Duck Fat and Rosemary Roasted Pumpkin Seeds
Recipe GLPRffd595a28437c0
Crispy roasted pumpkin seeds seasoned with melted duck fat, fresh rosemary, and sea salt. This simple yet elegant side dish delivers rich, nutty flavors and makes an excellent snack. The seeds are roasted until golden and toasted for optimal texture and taste.
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Ingredients
1 tablespoon duck fat, melted
1 large sprig fresh rosemary sprig, finely chopped
from 1 pumpkin pumpkin seeds, washed and dried
to taste sea salt, to taste
Directions
Preheat your oven to 275°F.
In a medium bowl, combine the melted duck fat, chopped fresh rosemary, washed and dried pumpkin seeds, and sea salt to taste.
Stir the mixture thoroughly, ensuring all pumpkin seeds are evenly coated with the duck fat and seasonings.
Spread the seasoned pumpkin seeds in a single layer on a baking sheet lined with aluminum foil.
Roast in the preheated oven for 25 to 30 minutes, stirring occasionally, until the seeds are golden brown and crispy.
Remove from the oven and let cool for a few minutes before serving.
Comments
Duck fat is not a standard stock at Harris Teeter, Food Lion, Publix, Walmart, or ALDI—you'll need to make a special trip to a butcher counter or specialty market like The Local Loaf or a gourmet shop to source it reliably. The pumpkin seeds themselves are available everywhere at fall market, but the fat is the deal-breaker for weeknight convenience. Once you have the fat, this is genuinely cheap: duck fat yields a lot of flavor, and seeds are pennies per ounce, so cost per serving lands around $1.50–$2.00. The stated 35 minutes is honest for roasting, though you'll want to budget five extra for seed prep and fat melting. This is a no-fuss snack that reheats beautifully, suits fall in North Carolina perfectly, and is hands-off in the oven.
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