Duck Fat Roasted Potatoes

"The ultimate crunch, fueled by duck fat and rosemary."

The ultimate side dish: incredibly crispy on the outside, fluffy on the inside, and infused with the rich, savory flavor of the duck.

​Ingredients

​3 lbs Yukon Gold Potatoes (peeled and cut into 1.5-inch chunks)

​Rendered Duck Fat (collected from your roasting pan)

​2 sprigs Fresh Rosemary (leaves stripped and roughly chopped)

​1 tsp Flaky Sea Salt (plus more for the boiling water)

​½ tsp Cracked Black Pepper

​Instructions

​Parboil for Texture:

Place the potato chunks in a large pot of cold, heavily salted water. Bring to a boil, then reduce heat and simmer for exactly 5 minutes. You want the outsides to be soft, but the centers to remain firm.

Rough Them Up:

Drain the potatoes in a colander and let them steam-dry for 2 minutes. Give the colander a few vigorous shakes to "scuff" the edges of the potatoes. This creates a starchy mash on the surface that turns into an extra-thick, crunchy crust in the oven.

The Duck Fat Toss:

Carefully pull your duck roasting pan out of the oven. Use a spoon to gather about 4–5 tablespoons of the clear, liquid duck fat from the bottom. Toss the parboiled potatoes in a bowl with this fat, the chopped rosemary, and pepper until every piece is glistening.

Roast with the Duck:

Arrange the potatoes in a single layer around the duck in the roasting pan (or on a separate preheated baking sheet if the pan is too crowded). Roast for the final 45 minutes of the duck's cooking time.

The Flip:

Halfway through (about 20-25 minutes in), use a spatula to flip the potatoes so they get golden brown on all sides.

The Finish:

Once the potatoes are deep golden and "glass-crunchy," remove them from the oven. Sprinkle immediately with flaky sea salt while they are still hot.

​Serving Suggestion

​Serve these in a warm bowl alongside the carved duck. The sweetness of the roasted grapes and oranges from the main dish pairs perfectly with the salty, herbaceous crunch of these potatoes.

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