[an error occurred while processing this directive] Russet Graisse de Canard (Duck Fat Potatoes) - Steven and Chris
Russet Graisse de Canard (Duck Fat Potatoes)

Russet Graisse de Canard (Duck Fat Potatoes)

in

Chef Jonathan Collins’ potatoes make it worth the trip to your butcher for a tub of duck fat.

Close up of potato wedges on a white place. Surrounding the potatoes are cooked green beans and a slice of rib roast.

Ingredients

3 pounds russet potatoes
1 cup duck or goose fat
1 bay leaf
to taste kosher salt
to taste cracked black pepper

Preparation

  1. Combine potatoes, salt, and bay leaf in a large stockpot and bring to boil. Reduce to simmer and cook until tender.
  2. Preheat oven to 450°F.
  3. Remove potatoes from heat, drain, let cool and gently peel.
  4. Cut potatoes into quarters lengthways.
  5. Heat duck fat on baking tray in the oven and place potatoes in a single layer.
  6. Roast the potatoes and keep flipping until each side is evenly brown.

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