Duck Fat Roasted Potatoes

  • Level: Intermediate
  • Total: 35 min
  • Prep: 5 min
  • Inactive: 20 min
  • Cook: 10 min
  • Yield: 2 servings
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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

  1. 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.
  2. Preheat the oven to 400 degrees F. 
  3. 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.
  4. Serve with a garlic aioli, and garnish with chopped cracklins and sea salt.
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