Duck Fat Roasted Potatoes
Duck Fat Roasted Potatoes
- Level: Intermediate
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 500
- Total Fat
- 30
- Saturated Fat
- 10
- Carbohydrates
- 45
- Dietary Fiber
- 7
- Sugar
- 2
- Protein
- 14
- Cholesterol
- 54
- Sodium
- 1296
- Total: 35 min
- Prep: 5 min
- Inactive: 20 min
- Cook: 10 min
- Level: Intermediate
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 500
- Total Fat
- 30
- Saturated Fat
- 10
- Carbohydrates
- 45
- Dietary Fiber
- 7
- Sugar
- 2
- Protein
- 14
- Cholesterol
- 54
- Sodium
- 1296
- Total: 35 min
- Prep: 5 min
- Inactive: 20 min
- Cook: 10 min
Ingredients
1 cup duck skin
2 cups water
1 pound fingerling potatoes, halved lengthwise
3 cloves garlic, sliced
Kosher salt
6 sprigs fresh thyme
3 sprigs fresh rosemary
Serving suggestions: Serve with garlic aioli, chopped cracklins, and sea salt.
Directions
- In a medium saucepan over medium-high heat add the duck skin and water and cook until the water has evaporated, the fat has rendered out of the skin (the yield will range from about 1/2 cup to 1 cup depending on the size of the duck), and the skin is brown and crispy. Strain.
- Preheat the oven to 400 degrees F.
- Heat a large skillet over medium-high heat. Add the duck fat, potatoes, garlic, pinch salt, thyme, and rosemary. Toss together to coat well. Cook 5 minutes on the stovetop and then place the skillet in the oven for 5 minutes, or until the potatoes are nicely browned and tender.
- Serve with a garlic aioli, and garnish with chopped cracklins and sea salt.
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