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Roasted Duck Fat Potatoes

A favorite in France, potatoes cooked in duck fat emerge crispy on the outside with a wonderfully smooth texture inside. They’re the perfect accompaniment for our Seared Duck Breasts with Cherry Port Sauce (see related recipe at left).

Ingredients:

  • Kosher salt, to taste
  • 1 1/2 lb. Yukon Gold potatoes, peeled
  • 1/4 cup duck fat
  • 1/2 cup all-purpose flour
  • 1/2 cup finely ground cornmeal

Directions:

Bring a large pot of water to a boil over high heat. Salt the water, add the potatoes and boil for 10 minutes. Drain the potatoes and rinse with cold water. Let cool completely.

Preheat an oven to 450°F. Pour the duck fat into an 11-inch fry pan and place in the oven for 10 minutes.

In a bowl, whisk together the flour and cornmeal. Cut each potato into quarters. Working in batches, toss the potatoes in the flour mixture until well coated; transfer to a large plate.

Remove the pan from the oven. Place the potatoes, cut side down, in the pan in a single layer. Return the pan to the oven and roast until the potatoes are golden brown and crisp underneath, about 30 minutes. Turn the potatoes over and continue roasting until crisp and browned on the other side, about 20 minutes more.

Using a slotted spoon, transfer the potatoes to a paper towel-lined plate to drain. Arrange the potatoes on a platter and season with salt. Serve immediately. Serves 4.

Williams-Sonoma Kitchen.