Recipe courtesy of Michael Symon
Print
Duck Fat Roasted Potatoes
Total:
35 min
Prep:
5 min
Inactive:
20 min
Cook:
10 min
Yield:
2 servings
Level:
Intermediate
Total:
35 min
Prep:
5 min
Inactive:
20 min
Cook:
10 min
Yield:
2 servings
Level:
Intermediate

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.

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

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