Duck Fat Potatoes with Parsley and Lemon

Duck Fat Potatoes with Parsley and Lemon
Staff Writer
Duck Fat Potatoes with Parsley and Lemon

Ben Fink

Duck Fat Potatoes with Parsley and Lemon

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. 

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Ingredients

  • 1 1/2  Pound  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.

Nutritional Facts

Total Fat
4g
6%
Sugar
10g
11%
Saturated Fat
1g
4%
Cholesterol
31mg
10%
Carbohydrate, by difference
20g
15%
Protein
14g
30%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
28mg
37%
Calcium, Ca
56mg
6%
Choline, total
9mg
2%
Fiber, total dietary
4g
16%
Folate, total
1µg
0%
Iron, Fe
1mg
6%
Magnesium, Mg
2mg
1%
Niacin
1mg
7%
Phosphorus, P
49mg
7%
Selenium, Se
3µg
5%
Sodium, Na
369mg
25%
Water
22g
1%
Zinc, Zn
1mg
13%

Duck Shopping Tip

Take a break from the usual chicken dinners and pick up a duck from your local butcher. Though it may not have as much meat as a chicken, the flavor of duck is unique and well worth a try.

Duck Cooking Tip

Like with all poultry, make sure you wash everything the meat touches with hot water and soap!

Duck Wine Pairing

Chenin blanc with cream soups; pinot noir, gamay, grenache, or other light red wines with tomato-based soups, including tomato-based seafood soups; sercial or bual madeira or fino or manzanilla sherry with consommé or black bean soup; amontillado with black bean soup.