Recipe courtesy of Paul Berglund
Recipe courtesy of Paul Berglund
Watch how to make this recipe.
Duck Fat-Roasted Potatoes
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- Level: Easy
- Total: 2 hr 55 min
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 268
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 6 g
- Sugar
- 5 g
- Protein
- 6 g
- Cholesterol
- 22 mg
- Sodium
- 666 mg
Simple potatoes become a luxurious side when they’re roasted in duck fat till golden and pillowy soft. With silky ribbons of caramelized shallots, sweet cloves of roasted garlic, meaty oil-cured olives, and thyme, this dish will fill your kitchen with intoxicating aromas.
- Level: Easy
- Total: 2 hr 55 min
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 268
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 41 g
- Dietary Fiber
- 6 g
- Sugar
- 5 g
- Protein
- 6 g
- Cholesterol
- 22 mg
- Sodium
- 666 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F. Use a paring knife to remove the peel from the garlic and shallots. Remove the root-ends of the shallots, then thinly slice. Add duck fat to a medium heavy-bottomed pot over high heat. Add the garlic cloves and cook, stirring often, until garlic begins to brown, 2–3 minutes. Reduce heat to medium; add sliced shallots and ½ tablespoon salt. Stir to combine with the duck fat and cook, 3-4 minutes. Then turn heat to low and cook until lightly caramelized, about 20 minutes.
- After 20 minutes, the shallots should have light caramelization and the garlic cloves should be soft and golden brown. Remove from heat. Place potatoes in a baking dish large enough to hold them in an even layer. Pour the duck fat mixture over the potatoes, followed by wine and stock. Season with remaining ½ tablespoon salt. Lay thyme sprigs over the top, then tightly cover with aluminum foil. Roast for 1 hour.
- After 1 hour, remove potatoes from the oven. Check for doneness by piercing a larger potato with a knife. If there’s no resistance, the potatoes are done. Discard thyme sprigs; then mix in the olives. Let rest so the flavors marry together, 1 hour. Rewarm in oven at 350 degrees F for about 10 minutes before serving.
Cook’s Note
This dish can be made 1 day ahead, cooled, and refrigerated overnight. Reheat in oven at 350 F until warmed through, 15–20 minutes.
