Duck Fat Roasted Potatoes

TOTAL TIME: 35 min
Prep: 5 min
Inactive Prep: 20 min
Cook: 10 min
 
YIELD: 2 servings
LEVEL: Intermediate

ingredients

  • Kosher salt
  • 6 sprigs fresh thyme
  • 3 sprigs fresh rosemary
  • Serving suggestions: Serve with garlic aioli, chopped cracklins, and sea salt.
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    Directions

    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.

    Notes

    Serve with a garlic aioli, and garnish with chopped cracklins and sea salt.
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