- 2 cups leek rings (1/4 inch), about 3 leeks
- 3 tablespoons duck fat or butter
- 1/2 cup dry white wine
- 6 each large yukon gold potatoes, peeled and 1/4 inch dice
- 1/4 cup chopped chervil
- Salt and black pepper to taste
In a hot skillet, coat with 1 tablespoon of fat and sautee leeks until soft, about 6 minutes. Season. Deglaze with white wine and completely reduce. Set leeks aside, wipe out pan and heat again. Add remaining fat and sear potatoes brown, about 10 minutes. Add back the leeks and chervil. Move around quickly to heat thoroughly. Check for seasoning.
Wine Recommendation: Morgon, Cuvee Unique Vieilles Vignes, 1997