Duck Fat Roasted Fingerling Potato Food

DUCK FAT POTATOES - THE WORLD'S CRISPIEST, BEST ROAST POTATOES!

Steps:

• Peel the potatoes, then cut into 7.5cm / 3" pieces (Note 4).
• Preheat oven to 230°C/450°F (230°C fan).

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.

ROASTED DUCK FAT POTATOES

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.

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.

SURF & TURF WITH MAîTRE D' BUTTER AND CRISPY DUCK FAT FINGERLING POTATOES

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.

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.

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.

SEARED CRISPY SKIN DUCK BREAST WITH DUCK FAT FRIED POTATOES RECIPE BY TASTY

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!