Duck Fat Potatoes Recipes
DUCK FAT POTATOES - THE WORLD'S CRISPIEST, BEST ROAST POTATOES!
Recipe video above. Duck Fat Potatoes are without a doubt the BEST crispy roast potatoes in the world!! A potato side that's served in fine dining restaurants, potatoes roasted in duck fat have an incredible thick, golden brown crust that's unbelievably crunchy in a way that you will never be able to replicate using oil. And it's a pure, clean flavour that's unlike cooking with other animal fats.
Provided by Nagi
Categories Sides
Time 1h30m
Number Of Ingredients 7
Steps:
- Peel the potatoes, then cut into 7.5cm / 3" pieces (Note 4).
- Preheat oven to 230°C/450°F (230°C fan).
Nutrition Facts : Calories 302 kcal, Carbohydrate 33 g, Protein 7 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 17 mg, Sodium 608 mg, Fiber 7 g, ServingSize 1 serving
ROASTED DUCK FAT POTATOES
Duck fat adds incredible richness to roasted potatoes, which are layered here with fresh thyme and whole garlic cloves. If you are making this for Thanksgiving, throw the pan on the rack under the turkey when you first start roasting your bird, then reheat the potatoes at 350 degrees while your turkey rests.
Provided by Melissa Clark
Categories dinner, vegetables, side dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 3 grams, Carbohydrate 25 grams, Fat 5 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 337 milligrams, Sugar 1 gram
DUCK FAT ROASTED POTATOES
Provided by Michael Symon : Food Network
Categories side-dish
Time 35m
Yield 2 servings
Number Of Ingredients 8
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-ROASTED POTATOES
Using the pan drippings from our Rolled Rib-Eye Roast imparts a rich flavor to these potatoes: First, remove the fat from the pan, leaving the browned bits; then proceed with step 2 (enter duck fat!). You can also use any large roasting pan or a large rimmed baking sheet.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h15m
Yield Serves 6 to 8
Number Of Ingredients 5
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 POTATOES FOR TWO
A celebratory meal deserves something special. At our house, seared steak demands potatoes bathed in duck fat and roasted till their skins are crisp. This recipe multiplies out neatly and infinitely as long as you have oven space.
Provided by Melissa Clark
Categories side dish
Time 1h
Yield 2 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 8 grams, Carbohydrate 33 grams, Fat 13 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 449 milligrams, Sugar 1 gram
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THE CRISPIEST DUCK FAT POTATOES! - WELL SEASONED STUDIO
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From wellseasonedstudio.com
Ratings 10Servings 8Cuisine American, FrenchCategory Side Dish
From wellseasonedstudio.com
Ratings 10Servings 8Cuisine American, FrenchCategory Side Dish
- Preheat oven to 450F. Place rendered duck fat into a large cast iron skillet, then place in the oven to preheat.
- Place potatoes in a large pot, then cover with water. Add 2 Tbsp Kosher salt and baking soda, stir, then bring to a rapid boil. Cook uncovered for 10 minutes, or until tender enough to pierce easily with a knife. Drain potatoes, then immediately return to the pot to help evaporate any excess liquid.
- Place lid on top, then secure by holding it firmly in place. Shake the pot vigorously, about 20-30 seconds, until the potatoes form a thin layer on top that has the consistency of mashed potatoes.
- Carefully remove the preheated skillet from the oven, then spoon the parboiled potatoes into the pan. Sprinkle with remaining 1 tsp Kosher salt and black pepper. Cook undisturbed for 30 minutes, then toss potatoes. Cook an additional 40 minutes, or until crispy and golden brown on all sides, flipping the potatoes once more about halfway through. Garnish with finely chopped fresh herbs (if using) and sprinkle with flaky sea salt before serving immediately.
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2020-01-14 Drain the potatoes in a colander and allow to sit long enough so all water evaporates. Add enough duck fat to coat the bottom of a heavy-bottom skillet and place over …
From saltpepperskillet.com
Cuisine FrenchCategory SideServings 4Total Time 35 mins
From saltpepperskillet.com
Cuisine FrenchCategory SideServings 4Total Time 35 mins
- Peel the potatoes keeping them as round as possible. Store in cold water as you peel the rest to keep them from oxidizing and changing color.
- Cover the potatoes in a pot of cold water and bring to a boil, adding salt to season the water. Boil the potatoes until they are about 80% cooked through and can be pierced with a fork but don't fall apart about 15 to 18 minutes.
- Heat duck fat in a heavy bottom skillet over medium-high heat. Carefully add the potatoes and pan-fry, swirling and stirring frequently until they are golden brown on all sides, about 5 to 8 minutes.
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Place the potatoes in a large saucepan, cover with cold water and add a generous pinch of salt. Simmer for 15–20 minutes, or until a knife pierces them easily but not so they fall apart. Drain. 2. Preheat the oven to 200°C and heat the duck fat in a roasting pan for 5 minutes. Place the potatoes in the duck fat, taking care not to burn ...
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2020-04-07 Roughly chop your potatoes on an angle. Pile potatoes, onion, rosemary, and garlic onto your tray. Season generously with salt and pepper. Spoon duck fat over the potatoes and use your hands to toss everything, coating it evenly in the duck fat. Roast in the oven for 30 minutes or until golden and crispy. Serve with fresh parsley.
From goodchefbadchef.com.au
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From petersfoodadventures.com
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