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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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.

Nutrition

Calories per serving:

219 kcal

Daily value:

11%

Servings:

4
  • Carbohydrate, by difference 28 g
  • Protein 8 g
  • Total lipid (fat) 9 g
  • Vitamin A, IU 2710 IU
  • Vitamin A, RAE 76 µg
  • Vitamin C, total ascorbic acid 35 mg
  • Vitamin K (phylloquinone) 1 µg
  • Ash 2 g
  • Aspartic acid 1 g
  • Betaine 2 mg
  • Calcium, Ca 81 mg
  • Carotene, beta 83 µg
  • Cholesterol 14 mg
  • Choline, total 9 mg
  • Cryptoxanthin, beta 2 µg
  • Fatty acids, total monounsaturated 4 g
  • Fatty acids, total polyunsaturated 2 g
  • Fatty acids, total saturated 2 g
  • Fiber, total dietary 4 g
  • Folate, DFE 13 µg
  • Folate, food 13 µg
  • Folate, total 13 µg
  • Glutamic acid 1 g
  • Iron, Fe 1 mg
  • Leucine 1 g
  • Lutein + zeaxanthin 3 µg
  • Lysine 1 g
  • Magnesium, Mg 35 mg
  • Niacin 3 mg
  • Phosphorus, P 151 mg
  • Phytosterols 24 mg
  • Potassium, K 307 mg
  • Retinol 68 µg
  • Selenium, Se 4 µg
  • Sodium, Na 456 mg
  • Water 153 g
  • Zinc, Zn 1 mg
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