Duck Fat Potatoes With Parsley And Lemon

Name: Duck Fat Potatoes With Parsley And Lemon
Ingredients: 1 1/2 pound fingerling potatoes, halved lengthwise; 3 tablespoon 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

Ted Allen|Nov. 29, 2012 2:48 pm EST

3.3 (52 ratings)

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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.

Servings

4

Ingredients

1 1/2 pound fingerling potatoes, halved lengthwise
3 tablespoon 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.