Duckfat Potatoes Recipes
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.
ROASTED DUCK FAT POTATOES
Duck fat adds incredible richness to roasted potatoes, which are layered here with fresh thyme and whole garlic cloves. If you are making this for Thanksgiving, throw the pan on the rack under the turkey when you first start roasting your bird, then reheat the potatoes at 350 degrees while your turkey rests.
Provided by Melissa Clark
Categories dinner, vegetables, side dish
Time 1h
Yield 8 to 10 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 155, UnsaturatedFat 3 grams, Carbohydrate 25 grams, Fat 5 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 337 milligrams, Sugar 1 gram
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 POTATOES FOR TWO
A celebratory meal deserves something special. At our house, seared steak demands potatoes bathed in duck fat and roasted till their skins are crisp. This recipe multiplies out neatly and infinitely as long as you have oven space.
Provided by Melissa Clark
Categories side dish
Time 1h
Yield 2 servings
Number Of Ingredients 6
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.
Nutrition Facts : @context http, Calories 259, UnsaturatedFat 8 grams, Carbohydrate 33 grams, Fat 13 grams, Fiber 5 grams, Protein 4 grams, SaturatedFat 4 grams, Sodium 449 milligrams, Sugar 1 gram
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
Estimated Reading Time 6 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.
CRISPY DUCK FAT POTATOES (POMME DE TERRE SARLADAISE)
From saltpepperskillet.com
Estimated Reading Time 5 mins
- Peel the potatoes keeping them as round as possible. Store in cold water as you peel the rest to keep them from oxidizing and changing color.
- Cover the potatoes in a pot of cold water and bring to a boil, adding salt to season the water. Boil the potatoes until they are about 80% cooked through and can be pierced with a fork but don't fall apart about 15 to 18 minutes.
- Heat duck fat in a heavy bottom skillet over medium-high heat. Carefully add the potatoes and pan-fry, swirling and stirring frequently until they are golden brown on all sides, about 5 to 8 minutes.
DUCK FAT ROAST POTATOES RECIPE | GOOD FOOD
From goodfood.com.au
Servings 6-8Total Time 1 hr 30 minsCategory Side Dish
- 2. Quarter dutch creams; if using kipflers, leave whole. Place in a saucepan of cold water over medium heat. Add a pinch of salt and bring to the boil. Reduce heat and simmer for 10 minutes.
- 3. Strain the potatoes and place in a large bowl. Add 1 tablespoon of duck fat and toss to coat. Add half the flour and toss to coat. Sprinkle remaining flour to evenly coat.
- 4. Remove hot baking tray from oven and add 2 tablespoons of duck fat. When the fat has melted, add the potatoes, toss to coat, season with plenty of salt and return to oven immediately. Bake for 20 minutes, remove tray from oven and, using a pair of tongs, turn over each potato. They should be starting to develop a golden crust. If the tray seems a bit dry, add the remaining duck fat. Return to oven and cook for another 20 minutes or until golden.
PERFECT DUCK-FAT ROAST POTATOES RECIPE | GOURMET TRAVELLER
From gourmettraveller.com.au
Servings 6Category SideAuthor Emma KnowlesTotal Time 1 hr
- Preheat oven to 200C. Place potatoes in a large saucepan of cold salted water, bring to the boil over high heat and cook until just starting to soften (8-10 minutes), drain immediately and return to saucepan. Shake pan vigorously to roughen edges of potato.
- Heat duck fat in oven in a roasting pan large enough to hold potatoes in a single layer until very hot (4-5 minutes). Add potatoes, garlic and rosemary to pan, shake carefully to coat in duck fat, season generously and roast until dark golden and crisp (25-30 minutes), serve immediately.
DUCK FAT POTATOES - CRISPIEST, BEST ROAST POTATOES EVER ...
From recipetineats.com
CRISPY DUCK FAT POTATOES (POMMES DE TERRE SARLADAISES ...
From pardonyourfrench.com
Estimated Reading Time 4 mins
DUCK FAT POTATOES RECIPE | D'ARTAGNAN
From dartagnan.com
DUCK FAT POTATOES WITH PARMESAN AND THYME - VINDULGE
From vindulge.com
Estimated Reading Time 6 mins
- In a large pan, place the diced potatoes and fill with cold water until it just covers the potatoes. Add 2 tablespoons of salt in the water.
- Bring to boil. Start timer for 14 minutes. When the potatoes come to boil, reduce heat to a simmer. After timer runs out, strain the potatoes in a colander.
- In a large bowl, place the potatoes and then add the duck fat, additional kosher salt, and pepper. Stir with your hands to incorporate and then place on a large baking sheet lined with parchment paper.
DUCK FAT ROASTED POTATOES [CRISPY RECIPE] | CUISINEVAULT
From cuisinevault.com
Cuisine FrenchEstimated Reading Time 4 minsCategory Dinner
- Peel the potatoes, using a regular peeler or you can make your life easy with an electric potato peeler.
- Add the fat to a roasting tray or baking sheet then sprinkle with salt and pepper. Place in the oven.
- Meanwhile, boil the potatoes in a large pot of boiling water for 10 minutes or until starting to soften, but not completely cooked. Remove from heat and drain out water.
ROASTED DUCK FAT POTATOES | GARLIC & ZEST
From garlicandzest.com
Estimated Reading Time 3 mins
- Place the potatoes in a pot and cover with water. Bring to a boil, reduce heat and simmer for 10-12 minutes or until potatoes are tender, but not falling apart. Drain potatoes and place on a rimmed sheet pan.
- Use the flat bottom portion of a one cup measure, glass or other 3-4" wide flat surface to gently smash the potatoes to about 1/2" thick. Add the duck fat to the potatoes and gently toss the potatoes to coat them with the duck fat. Sprinkle with salt and pepper and roast for 15 minutes.
- Using a spatula, flip the potatoes and return them to the hot oven for an additional 15-20 minutes. Remove from oven and sprinkle with parsley. Serve.
THOUSAND-LAYER DUCK FAT POTATOES RECIPE - SHAUN SEARLEY ...
From foodandwine.com
- 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 RECIPES: FRIED, SEARED, ROASTED — DUCKCHAR
From duckchar.com
Estimated Reading Time 5 mins
7 THINGS TO DO WITH RESERVED DUCK FAT | ALLRECIPES
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