Duck Fat Potatoes with Parsley and Lemon Recipe


Nutrition

Cal/Serving: 219
Daily Value: 11%
Servings: 4

Sugar-Conscious, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free
Fat10g15%
Saturated3g16%
Carbs30g10%
Fiber4g16%
Sugars1g0%
Protein4g7%
Cholesterol10mg3%
Sodium594mg25%
Calcium28mg3%
Magnesium42mg10%
Potassium745mg21%
Iron2mg9%
Zinc1mg4%
Vitamin A321IU6%
Vitamin C40mg67%
Thiamin (B1)0mg9%
Riboflavin (B2)0mg3%
Niacin (B3)2mg9%
Vitamin B60mg25%
Folic Acid (B9)34µg8%
Vitamin D0µg0%
Vitamin E0mg2%
Vitamin K65µg81%
Fatty acids, total monounsaturated5g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Duck Fat Potatoes with Parsley and Lemon
Ben Fink

The French have known this forever, whereas here, in the beautiful States, it just became the next big thing: There is nothing more wonderful you can do to potatoes than to cook them in duck fat. Where do I get duck fat, you ask? Cook a single Moulard duck breast half, and you'll easily render off a cup and a half. Strain out the brown bits, and you can store the fat almost indefinitely in the refrigerator. And don't feel guilty — you're using only a tiny bit. 

Click here to see Serious Cooking, Not Too Seriously.

3.34
Ratings100

INGREDIENTS

  • 1 1/2 pounds fingerling potatoes, halved lengthwise
  • 3 tablespoons duck fat, melted
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup chopped flat-leaf parsley leaves
  • 1 teaspoon grated lemon zest
  • 1 tablespoon lemon juice

DIRECTIONS

Preheat the oven to 450 degrees.

In a mixing bowl, toss the potatoes, duck fat, salt, and pepper to coat. Spread in an even layer on a baking sheet and roast until the cut sides of the potatoes are golden and crispy, 25-30 minutes. Transfer to a serving bowl, and mix in the parsley, lemon zest, and juice. Serve hot.

Recipe Details

Adapted from "In My Kitchen" by Ted Allen (Clarkson Potter, 2012)

Servings: 4

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