SEARED CRISPY SKIN DUCK BREAST WITH DUCK FAT FRIED POTATOES RECIPE BY TASTY
Here's what you need: duck breast, salt, pepper, fingerling potato, fresh rosemary, red wine, chicken stock, orange, honey
Provided by Rie McClenny
Categories Dinner
Yield 2 servings
Number Of Ingredients 9
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!
Nutrition Facts : Calories 1329 calories, Carbohydrate 117 grams, Fat 47 grams, Fiber 5 grams, Protein 94 grams, Sugar 34 grams
DUCK FAT-ROASTED POTATOES
Using the pan drippings from our Rolled Rib-Eye Roast imparts a rich flavor to these potatoes: First, remove the fat from the pan, leaving the browned bits; then proceed with step 2 (enter duck fat!). You can also use any large roasting pan or a large rimmed baking sheet.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h15m
Yield Serves 6 to 8
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees. In a large pot, cover potatoes with 2 inches of water and bring to a boil. Season generously with salt and cook until potatoes are just tender, about 5 minutes. Drain and toss several times in a colander. (Potatoes should break apart slightly.)
- Add duck fat and herbs to roasting pan or a rimmed baking sheet; heat in oven until herbs are sizzling slightly, about 5 minutes. Add potatoes and toss with a spoon until evenly coated. Roast, flipping once, until golden and crisp, about 35 minutes. Season with salt and pepper; serve immediately.
DUCK FAT POTATOES
Steps:
- Heat the oven to 425 degrees F/220 degrees C.
- Toss the potato with the duck fat on a metal baking sheet. Scatter over the salt, pepper, and herbs, if using. Bake the potatoes, stirring occasionally, until the potatoes are very brown and crisp, 30 to 40 minutes.
DUCK FAT ROASTED POTATOES
Provided by Michael Symon : Food Network
Categories side-dish
Time 35m
Yield 2 servings
Number Of Ingredients 8
Steps:
- 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.
POTATOES COOKED IN DUCK FAT (POMMES DE TERRE SARLADAISE)
Provided by Julia Watson
Categories Potato Side Quick & Easy Dinner Pan-Fry Gourmet Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 (side dish) servings
Number Of Ingredients 5
Steps:
- Peel potatoes, then cut into 1/4-inch-thick slices with slicer. Rinse in 2 or 3 changes of cold water until water runs clear. Drain and pat very dry.
- Heat fat in a 12-inch nonstick skillet over medium heat until melted. Cook potatoes with 3/4 teaspoon salt, turning gently, until coated with fat. Reduce heat to medium-low and cook, turning occasionally, until golden in spots and potatoes are tender, about 20 to 25 minutes.
- Meanwhile, finely chop parsley and garlic together.
- Gently stir parsley mixture into cooked potatoes.
More about "duckfat potatoes recipes"
THE CRISPIEST DUCK FAT POTATOES! - WELL SEASONED STUDIO
From wellseasonedstudio.com
5/5 (14)Category Side DishCuisine American, FrenchTotal Time 1 hr 30 mins
- Preheat oven to 450F. Place rendered duck fat into a large cast iron skillet, then place in the oven to preheat.
- Place potatoes in a large pot, then cover with water. Add 2 Tbsp Kosher salt and baking soda, stir, then bring to a rapid boil. Cook uncovered for 10 minutes, or until tender enough to pierce easily with a knife. Drain potatoes, then immediately return to the pot to help evaporate any excess liquid.
- Place lid on top, then secure by holding it firmly in place. Shake the pot vigorously, about 20-30 seconds, until the potatoes form a thin layer on top that has the consistency of mashed potatoes.
- Carefully remove the preheated skillet from the oven, then spoon the parboiled potatoes into the pan. Sprinkle with remaining 1 tsp Kosher salt and black pepper. Cook undisturbed for 30 minutes, then toss potatoes. Cook an additional 40 minutes, or until crispy and golden brown on all sides, flipping the potatoes once more about halfway through. Garnish with finely chopped fresh herbs (if using) and sprinkle with flaky sea salt before serving immediately.
THOUSAND-LAYER DUCK FAT POTATOES RECIPE - FOOD & WINE
From foodandwine.com
3.7/5 (7)Category Side Dish
- Preheat oven to 300°F. Line an 8-inch square baking pan with parchment paper, allowing 2 inches of overhang on all sides. Toss together potatoes, duck fat, and 1 tablespoon salt in a large bowl until well coated. Place a single layer of potatoes in prepared pan. Top with a second layer of potatoes, covering any gaps in first layer. Repeat layers with remaining potatoes. Drizzle any remaining duck fat in bowl over top. Cut an 8-inch square of parchment paper, and press directly onto surface of potatoes. Cover pan tightly with aluminum foil. Bake in preheated oven until potatoes are tender (removing foil to test with a wooden pick), 2 to 3 hours.
- Transfer pan to a wire rack, and remove foil, leaving parchment sheet on potatoes. Set a second 8-inch square pan on top of potatoes in pan, and weigh it down with unopened canned goods. Let cool to room temperature, about 1 hour. Chill potatoes 8 hours or overnight with weighted pan on top.
- Remove weighted pan and top parchment sheet; discard parchment sheet. Run a knife around edges of pan to loosen potato cake. Invert potato cake onto a cutting board; remove and discard parchment liner. Cut potato cake into 7 equal strips (about 1 inch wide). Cut each strip crosswise into 3 equal pieces. Using a knife, carefully split each piece in half to form 42 (about 2 1/2- x 1-inch) pieces (about 3/4 inch thick). Transfer potato pieces to a baking sheet lined with parchment paper, and freeze until solid, at least 30 minutes or up to 1 month. (If freezing to use at a later date, transfer frozen potato pieces to a large ziplock plastic freezer bag.)
- While potatoes are freezing, heat 1 1/2 inches of oil in a Dutch oven over medium-high to 375°F. Working in batches, fry frozen potato pieces (keeping remaining pieces frozen), turning occasionally, until golden brown and crispy, 5 to 6 minutes. Using a slotted spoon or spider, transfer potato pieces to a brown paper–lined rimmed baking sheet. Sprinkle fried potatoes evenly with remaining 1 1/2 teaspoons salt. Serve immediately.
DUCK FAT POTATOES – CRISPIEST, BEST ROAST POTATOES EVER!
From recipetineats.com
5/5 (28)Total Time 1 hr 30 minsCategory SidesCalories 302 per serving
ROASTED DUCK FAT POTATOES - GARLIC & ZEST
From garlicandzest.com
DUCK FAT POTATOES WITH PARMESAN AND THYME - VINDULGE
From vindulge.com
CRISPY DUCK FAT POTATOES (POMME DE TERRE SARLADAISE)
From saltpepperskillet.com
BEST DUCK FAT FRIED POTATOES RECIPE - HOW TO MAKE …
From food52.com
THE BEST CRISPY ROAST POTATOES EVER RECIPE - SERIOUS EATS
From seriouseats.com
PAN-SEARED DUCK BREAST WITH POTATOES » RECIPE » ZOUS CHEF
From zouschef.com
PERFECT DUCK-FAT ROAST POTATOES RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
ROASTED DUCK FAT POTATOES RECIPE - AN EDIBLE MOSAIC™
From anediblemosaic.com
SUPER CRISPY ROASTED LEMON PEPPER POTATOES - JUSTSOYUM
From justsoyum.com
DUCK FAT POTATOES: PERFECTLY ROASTED, EXTRA CRISPY — DUCKCHAR
From duckchar.com
CRISPY POTATOES THAT ARE FAT FREE! - VIDEO DAILYMOTION
From dailymotion.com
DUCK FAT POTATOES | TABLE FOR TWO
From tablefortwoblog.com
ROAST DUCK FAT POTATOES RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
DUCK FAT POTATOES RECIPE | D'ARTAGNAN
From
DUCK CONFIT RECIPE - THE WASHINGTON POST
From washingtonpost.com
RECIPE THIS | AIR FRYER DUCK FAT POTATOES
From recipethis.com
SHEET PAN DUCK WITH ORANGE-SRIRACHA GLAZE, GRAPES AND HAND …
From washingtonpost.com
DUCK FAT TATER TOTS | INSTITUTE OF CULINARY EDUCATION
From ice.edu
THE RECIPE CALLED THIS “WHISKEY GLAZED CHICKEN & SHRIMP WITH GARLIC ...
From reddit.com
DUCK FAT POTATOES (ROAST TO CRISPY PERFECTION) - CASUALLY PECKISH
From casuallypeckish.com
You'll also love