Duck Fat Potatoes With Parsley And Lemon

Duck Fat Potatoes With Parsley And Lemon
3.3 from 52 ratings
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.
  • 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
  1. Preheat the oven to 450 degrees.
  2. 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.