[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)


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.


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


  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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