Duck Fat Potatoes

Name: Duck Fat Potatoes
Yield: 2
Cuisine: French
Ingredients: 400g Dutch Cream potatoes, peeled; About ¼ cup rendered duck fat; Salt flakes, to taste

Duck fat potatoes are a delicacy in France. So whenever I have some rendered duck fat left over from frying duck breasts for salads or duck à l’orange (see video below), I save it to make them. They’re easy and utterly delicious! The trick is to fry them for about 10 minutes without disturbing them so they crisp up really well and release from the base of the pan, then stir them regularly for the next 10 minutes, so they cook evenly. You can also buy rendered duck fat from butchers, supermarkets and specialty stores. It’s a guilty pleasure of mine to occasionally make a dinner of a mound of duck fat potatoes with a fried egg and green salad. Then I love a glass of Pikes Wines’ elegant ‘The Plantation’ grenache alongside. It’s much lighter than most Aussie grenache and a great accompaniment to any ducky delights.

Serves 2

Ingredients

400g Dutch Cream potatoes, peeled (14oz)
About ¼ cup rendered duck fat (60g)
Salt flakes, to taste

Method

Cut potatoes into 2cm (1″) dice and pat dry on paper towel.
Heat a frying pan over medium-high heat.
Add duck fat and, when hot, add potatoes.
Reduce heat to medium and cook potatoes for about 10 minutes, until crisp and brown on one side.
Stir well to loosen the potatoes then turn them over.
Cook for a further 10 minutes or so, turning often, until crisp, tender and evenly coloured.
Tip into a kitchen paper-lined strainer over a heat-proof bowl.
Transfer to a dish, salt generously and serve immediately.