Printable Area
Duck Fat Roasted Potatoes
Recipe courtesy Michael Symon
- Total Time:
- 35 min
- Prep:
- 5 min |
- Inactive Prep:
- 20 min |
- Cook:
- 10 min
- Level:
- Intermediate
- Yield:
- 2 servings
Ingredients
- 1 cup duck skin
- 2 cups water
- 1 pound fingerling potatoes, halved lengthwise
- 3 cloves garlic, sliced
- Kosher salt
- 6 sprigs fresh thyme
- 3 sprigs fresh rosemary
- Serving suggestions: Serve with garlic aioli, chopped cracklins, and sea salt.
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.
NotesServe with a garlic aioli, and garnish with chopped cracklins and sea salt.