Potatoes Cooked In Duck Fat Pommes De Terre Sarladaise Recipes

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POTATOES COOKED IN DUCK FAT (POMMES DE TERRE SARLADAISE)



Potatoes Cooked in Duck Fat (Pommes de Terre Sarladaise) image

Provided by Julia Watson

Categories     Potato     Side     Quick & Easy     Dinner     Pan-Fry     Gourmet     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 (side dish) servings

Number Of Ingredients 5

1 1/2 pounds waxy potatoes such as Yukon Gold
3 tablespoons rendered duck or goose fat
1/2 cup packed curly parsley leaves
2 garlic cloves
Equipment: an adjustable-blade slicer

Steps:

  • Peel potatoes, then cut into 1/4-inch-thick slices with slicer. Rinse in 2 or 3 changes of cold water until water runs clear. Drain and pat very dry.
  • Heat fat in a 12-inch nonstick skillet over medium heat until melted. Cook potatoes with 3/4 teaspoon salt, turning gently, until coated with fat. Reduce heat to medium-low and cook, turning occasionally, until golden in spots and potatoes are tender, about 20 to 25 minutes.
  • Meanwhile, finely chop parsley and garlic together.
  • Gently stir parsley mixture into cooked potatoes.

SARLAT POTATOES - POMMES DE TERRE SARLADAISES



Sarlat Potatoes - Pommes De Terre Sarladaises image

Pommes de Terre Sarladaises are served often and everywhere in the Dordogne region of France. A 'hachis' of parsley and garlic is used in many dishes of the area. You can leave out the cèpes if necessary. 'Cèpes' are a naturally growing woodland mushroom much appreciated in France. You can buy bottled cèpes elsewhere in specialty stores.

Provided by Mme M

Categories     Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 7

1 1/2 lbs medium potatoes
3 tablespoons goose fat
1 teaspoon salt
1/2 teaspoon pepper
4 cepe mushrooms
4 garlic cloves
1 bunch fresh parsley

Steps:

  • Peel the potatoes. Rinse them and dry them. Cut them into 1/4-inch thick slices.
  • Heat the goose fat in a large, heavy pot over a medium-high heat. When it is good and hot, put the potatoes in and cover them. Lower the heat to low, and let them cook 1/2 hour.
  • Skin the garlic, and chop them in a food processor or by hand. Chop the parsley.
  • When the potatoes have cooked 1/2 hour, turn them gently with a long handled spoon so the crispy bottom bit moves towards the top. Add more goose fat if it is necessary.
  • Add the chopped garlic, add the salt and pepper, cut the cèpes in half and add them to the pot, cover and cook for another 10 minutes.
  • Finish cooking by turning the heat to high to brown the potatoes once again. Add the parsley. Turn them again with a spoon. Turn onto a platter and serve.
  • This goes well with roasts, duck of any kind, chicken, omelettes, or just anything, really!

Nutrition Facts : Calories 145.3, Fat 0.4, SaturatedFat 0.1, Sodium 606.1, Carbohydrate 32.5, Fiber 4.7, Sugar 1.6, Protein 4.4

POMMES DE TERRE SARLADAISES



Pommes de Terre Sarladaises image

Categories     Goose

Yield 6 servings

Number Of Ingredients 5

4 tablespoons rendered goose fat or vegetable oil
10 russet or Yukon Gold potatoes (about 3 pounds), peeled and cut into 1/2-inch pieces
Salt and freshly ground pepper to taste
4 cloves garlic, minced
1 cup chopped fresh flat-leaf parsley

Steps:

  • Heat the goose fat or vegetable oil in a heavy frying pan or wok. Add the potatoes, and sauté, tossing frequently with a wooden spoon, until they start to brown and become golden about 25 minutes.
  • Sprinkle with salt and freshly ground pepper, the garlic, and the parsley. Serve warm.

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