Roasted Duck Fat Potatoes Recipes

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.

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:

• 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.

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.

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.

Steps:

• 1. Place potatoes in a large pot, fill with enough cold water so the water level is about 1-inch above the vegetables, then add coarse sea salt. Transfer to the stove on high heat, cover and bring to a boil. When it boils, remove the lid and set the timer for 5 minutes.
• 2. Meanwhile, in a medium pot over medium-low heat, add duck fat and rosemary; heat it up, stir and keep warm until needed.
• 3. Drain potatoes in a colander. Transfer to a cutting board and cut into smaller pieces - not too small otherwise they won't hold their shape. Place them on a baking dish lined with foil and pour on warm fat. Stir to coat and season potatoes with freshly ground black pepper, sea salt and paprika. Transfer to a 400ºF preheated oven and cook for 15 minutes.
• 4. Remove from the heat and flip them over; return to oven for another 15 minutes. Remove from the oven, flip them again and roast for 15 minutes longer. Remove from the heat, flip once again and set the oven to broil; roast for 5 minutes (leave the rack in the middle). Serves 4
• 5. To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=kazBLUeW9tM