Duck Fat And Rosemary Roasted Fingerling Potatoes With Sausage Recipes

DUCK FAT ROASTED FINGERLING POTATO RECIPE

Steps:

• Preheat oven to 400°F / 200°C / Gas Mark 6.
• Scrub potatoes and rinse under cold running water, then drain well.
• Slice potatoes lengthwise. In a medium mixing bowl, toss with duck fat, salt and pepper.
• Place potatoes, cut side down, on baking sheet and roast for 22 - 25 minutes, or until easily pierced with a knife.
• Allow potatoes to cool slightly (enough to handle them), then toss in a medium mixing bowl with whole grain mustard, sherry vinegar, parsley and chives.
• Adjust seasoning, if needed, and serve warm.

DUCK FAT AND ROSEMARY ROASTED FINGERLING POTATOES WITH SAUSAGE

Steps:

• Preheat oven to 400 degrees.
• While the oven is preheating, place 2 tablespoons duck fat in a small stainless steel or other oven-safe bowl and place in the oven to melt.
• Line a baking sheet with nonstick aluminum foil.
• Place halved potatoes on the prepared baking sheet. Sprinkle with rosemary and salt and black pepper, to taste.
• Flip the potatoes so they are all cut-side down. Roast for 20-25 minutes or until beginning to brown and slightly tender.
• Toss the sliced sausage over the potatoes. Roast another 12-15 minutes or until the potatoes and sausage are nicely browned.
• Serve immediately with Dijon and coarse-grain mustard.

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 FINGERLING POTATOES

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.

DUCK FAT ROASTED POTATOES

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.