Duck Fat Roasted Potatoes

Name: Duck Fat Roasted Potatoes
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H35M0.000S
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.

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Level: Intermediate
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

Ingredients

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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.