One of the joys of doing a slow-roasted (or any kind of) duck, is the added pleasure of all that duck fat! If, like the Accidental Locavore, you happen to have some residing in your fridge, potatoes are wonderful sautéed or fried in duck fat. Added bonus, it’s better for you than butter! So sautée away. Serves 4 if you’re not too greedy!
- 1-1/2 lb. small potatoes (such as fingerlings)
- Kosher salt
- 6 tablespoons duck fat
- Kosher salt and pepper
Preheat the oven to 200°. In a medium saucepan add the potatoes, salt and water to cover. Bring to a boil and cook until just tender, about 15 minutes. Drain and transfer to a cutting board. With a spatula, meat pounder, or the bottom of a small skillet, press on each potato until the skin cracks and the potato is flattened to about ½” thick.
Heat 4 tablespoons of the duck fat in a large skillet, over medium-high heat until hot. Add half of the potatoes and cook, flipping once, until golden brown, about 10 minutes. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining 2 tablespoons of duck fat and the rest of the potatoes. Season the potatoes with salt and pepper, serve and enjoy!
My verdict: OK, I’m prejudiced towards potatoes and duck fat, so you know these were good! A little garlic warmed with the duck fat might have been nice, as would a little chopped rosemary when they were done. I did them in a big frying pan, so skipped the oven step. If you do that, just be sure not to crowd the pan, or they won’t brown.
When you cook potatoes, you always want to start with cool water and let the potatoes and water heat together. It ensures that the potatoes cook through evenly. If you’re still wondering what to do with duck fat, spinach is great sautéed in it!
I think he was the last of the great purple potatoes we got from our CSA!
This sounds so delicious. I’d like to see more purple potatoes though- that little guy looks lonely!
Duck fat + potatoes = delicious every time!