Duckfat Potatoes Recipes

DUCK FAT POTATOES - THE WORLD'S CRISPIEST, BEST ROAST POTATOES!

Steps:

• Peel the potatoes, then cut into 7.5cm / 3" pieces (Note 4).
• Preheat oven to 230°C/450°F (230°C fan).

DUCHESS POTATOES

Steps:

• Prepare a piping bag with large open star tip.
• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Fill a 3-quart pot with 4 inches water and 1 teaspoon salt. Add potatoes; bring to a boil. Reduce heat to low; simmer until tender, 20 to 25 minutes. Drain; return potatoes to the pot.
• Cook potatoes over low heat until remaining water steams off, about 3 minutes. Let cool, at least 15 minutes.
• Place potatoes in a food processor and process until smooth. Let stand for 5 minutes. Add butter, egg yolks, remaining 1 teaspoon salt, nutmeg, and pepper. Mix until just combined; spoon into the piping bag.
• Pipe potato mixture onto the prepared baking sheet into eighteen 2-inch rosettes with a circular motion, finishing with a small peak in the center. Refrigerate until slightly firmer, about 25 minutes.
• Mix egg and heavy cream together in a bowl; brush mixture onto the rosettes.
• Bake in the preheated oven until golden brown, 35 to 40 minutes.

SEARED CRISPY SKIN DUCK BREAST WITH DUCK FAT FRIED POTATOES RECIPE BY TASTY

Steps:

• Pat dry the duck breasts with a paper towel.
• Score the duck skin with sharp knife, making sure to not cut into the flesh.
• Season the duck breasts on both sides with salt and pepper.
• Add the potatoes to a pot of water and bring to a boil over high heat. Cook for 15-20 minutes, until fork-tender. Drain the potatoes in a colander.
• Using the bottom of a ramekin or your palm, gently smash the potatoes.
• Preheat the oven to 400˚F (200˚C).
• Starting with a cold and dry oven-safe skillet, place the duck breasts skin side down. Cook for 12-15 minutes over medium heat.
• Flip the breasts over and sear the other side for 1 minute. Flip to the skin side down, and transfer the skillet to the oven.
• Roast for 4 minutes for medium-rare, or 6 minutes for medium.
• Rest the duck skin-side up for 10 minutes. Do not discard the fat in the pan.
• In a small pot, combine the red wine, chicken stock, orange juice, and honey and reduce by half over medium heat.
• Fry the potatoes with remaining duck fat in the pan, until golden brown, 5-6 minutes. Season with salt, pepper and rosemary.
• Slice the duck ½-inch (1 cm) pieces.
• Serve with the sauce and the potatoes.
• Enjoy!

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.

DUCKFAT POTATOES

Steps:

• Put the potatoes in a pot, cover with water, and liberally add kosher salt. Bring to a boil and then reduce the heat to simmer gently until the potatoes can be easily pierced with a fork. Drain thoroughly and let cool.
• Split the potatoes with a fork. In a skillet, bring the duck fat to the smoking point and add the potatoes. Do not move the potatoes until a golden crust has formed. Gently turn the potatoes to crisp them on all sides. Transfer to a plate and season with the Maldon salt.
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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.