Duck Fat And Rosemary Roasted Fingerling Potatoes With Sausage Recipes

DUCK FAT ROASTED FINGERLING POTATO RECIPE

Steps:

• Preheat oven to 400°F / 200°C / Gas Mark 6.
• Scrub potatoes and rinse under cold running water, then drain well.
• Slice potatoes lengthwise. In a medium mixing bowl, toss with duck fat, salt and pepper.
• Place potatoes, cut side down, on baking sheet and roast for 22 - 25 minutes, or until easily pierced with a knife.
• Allow potatoes to cool slightly (enough to handle them), then toss in a medium mixing bowl with whole grain mustard, sherry vinegar, parsley and chives.
• Adjust seasoning, if needed, and serve warm.

DUCK-FAT POTATOES FOR TWO

Steps:

• Heat oven to 425 degrees. Place potatoes in a small pot and cover completely with generously salted water. Bring water to a boil and cook potatoes until fork tender, about 10 to 15 minutes. Drain and allow potatoes to rest until cool enough to touch. Using the palms of your hands, carefully smash potatoes until flat but still in one piece.
• Place potatoes on a small rimmed baking sheet or pan. Drizzle with duck fat and add rosemary and garlic to pan. Generously salt and pepper potatoes. Gently toss potatoes until evenly coated with the duck fat.
• Roast potatoes for 20 minutes. Flip them, then roast an additional 8 to 10 minutes. Serve warm.

ROASTED DUCK FAT POTATOES

Steps:

• Heat oven to 450 degrees. On a rimmed baking sheet, toss together the potatoes, duck fat, salt and pepper. Lay thyme sprigs and bay leaves on top.
• Roast for 30 minutes, then toss the garlic into the potatoes and reduce oven heat to 350 degrees. Continue to roast until potatoes are fork-tender, another 15 to 25 minutes. Remove thyme and bay leaves and serve, or let cool for up to an hour then reheat, uncovered, at 350 degrees just before serving.

DUCK FAT-ROASTED POTATOES

Steps:

• Preheat oven to 450 degrees. In a large pot, cover potatoes with 2 inches of water and bring to a boil. Season generously with salt and cook until potatoes are just tender, about 5 minutes. Drain and toss several times in a colander. (Potatoes should break apart slightly.)
• Add duck fat and herbs to roasting pan or a rimmed baking sheet; heat in oven until herbs are sizzling slightly, about 5 minutes. Add potatoes and toss with a spoon until evenly coated. Roast, flipping once, until golden and crisp, about 35 minutes. Season with salt and pepper; serve immediately.

DUCK FAT ROASTED POTATOES

Steps:

• 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.

DUCK FAT POTATOES

Steps:

• Heat the oven to 425 degrees F/220 degrees C.
• Toss the potato with the duck fat on a metal baking sheet. Scatter over the salt, pepper, and herbs, if using. Bake the potatoes, stirring occasionally, until the potatoes are very brown and crisp, 30 to 40 minutes.

DUCK FAT FINGERLING POTATOES

Steps:

• Bring 3 quarts water to a boil in a large pot. Add the potatoes and cook 2 minutes; drain. Put the potatoes, duck fat, chiles, bay leaves, cloves and 1/2 teaspoon kosher salt in a large skillet and cook over medium-low heat, stirring occasionally, until the potatoes are fork-tender, about 45 minutes.
• Preheat the broiler. Remove the potatoes from the skillet using a slotted spoon and transfer to a baking sheet. Broil until golden brown, 5 to 7 minutes. Sprinkle with sea salt.