Potatoes With Goose Fat And Thyme Food
POTATOES ROASTED IN GOOSE FAT
Click here for [Roast Goose with Port Gravy](/recipes/recipe_views/views/14707) recipe.
Yield Serves 4 as a side dish or 6 as an hors d'oeuvre
Number Of Ingredients 5
Steps:
- Preheat oven to 325°F.
- Have ready a bowl of cold water. Peel potatoes and witha 3/4-inch melon-ball cutter cut out potato balls, dropping into water as cut. Drain potatoes in a colander and transfer them to several layers of paper towels, patting very dry.
- In a 12-inch ovenproof heavy skillet (preferably cast-iron) heat goose fat over moderate heat until hot but not smoking. Add potatoes, stirring to coat with fat, and roast in middle of oven, turning potatoes every 15 minutes, until crisp and golden, about 45 minutes.
- While potatoes are roasting, in a very small saucepan cook garlic in butter over low heat, stirring occasionally, until softened, about 3 minutes.
- With a slotted spoon transfer potatoes to a large bowl and stir in garlic butter, parsley, and salt to taste.
POTATOES WITH GOOSE FAT AND THYME
Number Of Ingredients 0
Steps:
- For each person, cut a medium to large potato into large dice. Squash a clove of garlic flat and warm it in a shallow pan with a couple of good tablespoons of goose fat (or oil) and a couple of hearty sprigs of thyme. Introduce the potatoes and let them cook for fifteen to twenty minutes, until they are tender. Increase the heat so they crisp, dust with salt, then eat as soon as they are cool enough to do so. I sometimes make this just for myself, occasionally scattering the crisp potatoes onto arugula leaves to make me feel virtuous.
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- Note: Your goose should be close to room temperature when you’re ready to put it in the oven. Starting with a partially frozen bird is majorly bad juju.
- Get your goose ready for roasting by removing the giblets and neck from the cavity. Use a sharp knife to trim any large pads of fat from the inside. Give the goose a really thorough rinse (including the cavity), and pat dry. Do not remove the flap of skin at the neck, just tuck it underneath the goose to keep it sealed.
- If the goose is trussed, remove the string and pull out the legs and wings slightly, which will help with more even cooking. Place the goose in a foil-lined roasting pan. You definitely want there to be a sizeable rim around the pan, as the goose will release a lot of fat as it cooks.
- Zest the oranges and mix the zest with 1½ teaspoons salt, pepper, sugar, five spice powder, shaoxing wine (or sherry), and soy sauce. Set aside.
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