Crispy Duck Fat Fried Fingerling Potatoes Recipes

Steps:

• Heat oven to 450 degrees. On a rimmed baking sheet, toss together the potatoes, duck fat, salt and pepper. Lay thyme sprigs and bay leaves on top.
• Roast for 30 minutes, then toss the garlic into the potatoes and reduce oven heat to 350 degrees. Continue to roast until potatoes are fork-tender, another 15 to 25 minutes. Remove thyme and bay leaves and serve, or let cool for up to an hour then reheat, uncovered, at 350 degrees just before serving.

Steps:

• Heat oven to 425 degrees. Place potatoes in a small pot and cover completely with generously salted water. Bring water to a boil and cook potatoes until fork tender, about 10 to 15 minutes. Drain and allow potatoes to rest until cool enough to touch. Using the palms of your hands, carefully smash potatoes until flat but still in one piece.
• Place potatoes on a small rimmed baking sheet or pan. Drizzle with duck fat and add rosemary and garlic to pan. Generously salt and pepper potatoes. Gently toss potatoes until evenly coated with the duck fat.
• Roast potatoes for 20 minutes. Flip them, then roast an additional 8 to 10 minutes. Serve warm.

Steps:

• Pat dry the duck breasts with a paper towel.
• Score the duck skin with sharp knife, making sure to not cut into the flesh.
• Season the duck breasts on both sides with salt and pepper.
• Add the potatoes to a pot of water and bring to a boil over high heat. Cook for 15-20 minutes, until fork-tender. Drain the potatoes in a colander.
• Using the bottom of a ramekin or your palm, gently smash the potatoes.
• Preheat the oven to 400˚F (200˚C).
• Starting with a cold and dry oven-safe skillet, place the duck breasts skin side down. Cook for 12-15 minutes over medium heat.
• Flip the breasts over and sear the other side for 1 minute. Flip to the skin side down, and transfer the skillet to the oven.
• Roast for 4 minutes for medium-rare, or 6 minutes for medium.
• Rest the duck skin-side up for 10 minutes. Do not discard the fat in the pan.
• In a small pot, combine the red wine, chicken stock, orange juice, and honey and reduce by half over medium heat.
• Fry the potatoes with remaining duck fat in the pan, until golden brown, 5-6 minutes. Season with salt, pepper and rosemary.
• Slice the duck ½-inch (1 cm) pieces.
• Serve with the sauce and the potatoes.
• Enjoy!

Steps:

• Bring 3 quarts water to a boil in a large pot. Add the potatoes and cook 2 minutes; drain. Put the potatoes, duck fat, chiles, bay leaves, cloves and 1/2 teaspoon kosher salt in a large skillet and cook over medium-low heat, stirring occasionally, until the potatoes are fork-tender, about 45 minutes.
• Preheat the broiler. Remove the potatoes from the skillet using a slotted spoon and transfer to a baking sheet. Broil until golden brown, 5 to 7 minutes. Sprinkle with sea salt.

Steps:

• Peel the sides of the potatoes but leave some skin on the ends. As you peel, place the potatoes in a bowl filled with cool water. Cut the potatoes into matchsticks (1/8-inch square) and place back into the bowl of clean cool water. Allow the potatoes to sit for 1 hour, changing the water as it becomes cloudy to remove the starch.
• Heat the canola oil in a large, heavy Dutch oven or deep skillet to 325 degrees F.
• Drain the potatoes and dry well with paper towels. Carefully add the potatoes to the oil, in batches if necessary, and cook until they just lose their opaque look and are starting to firm up, 5 to 6 minutes. Drain well on paper towels.
• Heat the duck fat in a heavy saucepan to 375 degrees F; ideally you want the duck fat 3 to 4 inches deep.
• Carefully add the fries to the duck fat and cook until crispy and evenly golden, about 8 minutes. Remove to a paper towel-lined plate and season with the sea salt or truffle salt.
• Cook's Note: Strain the duck fat through a fine mesh strainer and transfer to a glass container. Keep refrigerated or frozen for up to 6 months.

Steps:

• For the maître d' butter: Put the butter, parsley and lemon zest and juice in a large bowl. Mix with an electric hand mixer until all of the ingredients are incorporated and the butter is smooth. Season to taste with kosher salt.
• For the court bouillon: Set up a large pot of boiling water and season liberally with kosher salt. It should be as salty as the sea. Add the white wine, coriander seeds, black peppercorns, celery, garlic, onions, thyme and bay leaves. Squeeze the lemon into the water, add to the pot and simmer for 10 to 12 minutes.
• For the lobster: Add the lobster to the court bouillon, cover the pot and cook for 10 minutes. Transfer the lobster to a sheet tray to cool. Remove the claws and knuckles and take the meat out of the shells. Slice the lobster in half lengthwise through the body and the tail. Remove any roe from the cavity.
• Heat a small saute pan over medium-high heat with the olive oil. Add the shallots, sprinkle with kosher salt and cook, stirring occasionally, until the shallots are translucent, 3 to 4 minutes. Add the halved lobster bodies, flesh-side down, and sear for 2 minutes. Remove the lobster, then spread the inside with some of the maître d' butter. Add the claw and knuckle meat into the pan, sprinkle with kosher salt and cook for 1 to 2 minutes. Toss in the chives and stir to combine, then turn off the heat.
• For the steak: Preheat the oven to 400 degrees F. Heat the canola oil in a large cast-iron pan over medium-high heat. Season the steak on all sides liberally with kosher salt and black pepper. Place each steak upright on its fat-cap side onto the pan and nestle the steaks next to each other so they stand up. Cook until the fat renders down, 5 minutes. Turn the steak onto one of the flat sides and sear until a crust forms, about 4 minutes, then flip the steak and continue to cook until a crust forms, another 4 minutes. Add the butter, garlic, rosemary and thyme to the pan. Tilt the pan and baste the steak with the butter and aromatics. Transfer the steaks to a sheet tray lined with a rack. Spoon some of the leftover butter and aromatics over the steak. Transfer to the oven and cook for 10 minutes or until a thermometer inserted into the center registers 130 degrees F for medium rare. Transfer the steaks to a cutting board and let rest for 5 to 10 minutes. Slice the steak against the grain.
• For the potatoes: Bring a medium saucepan of water to a boil and season generously with kosher salt. Add the black peppercorns, garlic and thyme. Reduce the heat and simmer for 10 minutes. Add the potatoes and cook until fork tender, 15 minutes. Drain the potatoes and let them cool. Smash the cooled potatoes lightly with the palm of your hand until flattened. Heat the duck fat in a nonstick pan over medium-high heat. Add the potatoes in a single layer, add the rosemary, then reduce the heat to medium and cook until golden brown and crispy, flipping halfway through, 5 to 7 minutes. Season to taste with kosher salt.
• To serve: Fill the lobster halves with the claw and knuckle meat and plate alongside the sliced steak and crispy duck fat potatoes. Serve with additional maître d'butter if desired.

Steps:

• Put the potatoes into a large pot and cover them with water. Add a big pinch of salt, then cover, and put over high heat. Bring to a boil, uncover, and cook just until the potatoes start to soften but are not cooked all the way through, about 10 minutes. Drain the potatoes and return them to the warm pot. Shake the potatoes around to roughen up the sides and to let them dry out. Put them into a bowl.
• Preheat the oven to 425 degrees F. Put a baking sheet in the oven to preheat.
• Add the olive oil, grill seasoning, paprika and pepper, to taste, to the potatoes and toss to coat. Spread the potatoes out onto the preheated baking sheet and roast them until they are cooked through and crispy, about 20 to 25 minutes, flipping the potatoes once halfway through the cooking time. Remove the potatoes from the oven to a serving bowl and serve.

Steps:

• Prepare duck:
• Cut off wing tips with poultry shears or a sharp knife. Remove and discard excess fat from body cavity and neck, then rinse inside and out. Pat dry inside and out and press on breastbone to break it and flatten duck.
• Marinate duck:
• Heat peppercorn salt and five-spice powder in a dry skillet over moderate heat, stirring, until hot. Measure out 3 tablespoons and rub 1 tablespoon in body cavity and 2 tablespoons over outside of duck, including under wings and legs. Reserve remaining spiced salt for serving with duck.
• Put duck in a bowl and marinate, covered and chilled, 8 to 24 hours.
• Steam duck:
• Drain any liquid from cavity and put duck in glass pie plate. Rub rice wine over duck. Smash ginger and scallions with flat side of a large heavy knife, then put one third in duck cavity and scatter remainder over duck.
• Fill wok with enough water for rack to sit 1/2 inch above water and bring to a rolling boil. Wearing oven mitts, put pie plate with duck on rack over boiling water and cover wok with lid.
• Reduce heat to moderate and steam duck 2 hours, checking every half hour to siphon off fat and juices from around duck and in cavity with bulb baster and replenishing boiling water as necessary.
• Wearing oven mitts, remove pie plate from steamer. Discard ginger and scallions. Drain duck and cool in pie plate 15 minutes.
• Air-dry duck:
• Slide duck onto a rack set over a baking sheet (to catch juices) and pat dry with paper towels. Position duck in front of a fan and air-dry 2 hours, making sure air blows directly onto duck.
• Fry duck:
• Heat 2‚ inches oil in large wok or large pot until a deep-fat thermometer registers 375°F. Meanwhile, brush outside of duck with soy sauce, then dust with flour, gently knocking off excess.
• Dip mesh spoons in hot oil (to keep duck from sticking) before using them to gently lower duck into hot oil. Fry duck, spooning hot oil over top, 2 minutes. Carefully turn duck over and fry 1 minute more. With extreme care, remove duck from oil with mesh spoons, draining cavity, and transfer to paper towels to drain.
• Heat oil to 400°F and fry duck a second time, in same manner, until dark brown and crisp, 30 seconds to 1 minute on each side. Again with extreme care, remove duck from oil with mesh spoons, draining cavity, and transfer to paper towels to drain briefly.
• Presentation:
• Serve duck with small dishes of reserved spiced salt for dipping.

Steps:

• Pat dry the duck breasts with a paper towel.
• Score the duck skin with sharp knife, making sure to not cut into the flesh.
• Season the duck breasts on both sides with salt and pepper.
• Add the potatoes to a pot of water and bring to a boil over high heat. Cook for 15-20 minutes, until fork-tender. Drain the potatoes in a colander.
• Using the bottom of a ramekin or your palm, gently smash the potatoes.
• Preheat the oven to 400˚F (200˚C).
• Starting with a cold and dry oven-safe skillet, place the duck breasts skin side down. Cook for 12-15 minutes over medium heat.
• Flip the breasts over and sear the other side for 1 minute. Flip to the skin side down, and transfer the skillet to the oven.
• Roast for 4 minutes for medium-rare, or 6 minutes for medium.
• Rest the duck skin-side up for 10 minutes. Do not discard the fat in the pan.
• In a small pot, combine the red wine, chicken stock, orange juice, and honey and reduce by half over medium heat.
• Fry the potatoes with remaining duck fat in the pan, until golden brown, 5-6 minutes. Season with salt, pepper and rosemary.
• Slice the duck ½-inch (1 cm) pieces.
• Serve with the sauce and the potatoes.