over 2 years ago
Some years ago John Thorne, in an essay on potatoes, described Maine fries. These are potatoes cooked in fat, at low heat for up to an hour. I fell in love with them. A couple of years later I was making duck confit for something or other - and when you have duck fat you have to cook potatoes in it and I decided to make Thorne's Maine fries in duck fat, and then toss in some of the shredded confit to make a main dish. Served with a salad on the side and a glass of Sauvignon Blanc it was memorable meal - not least because of its simplicity. (Note: the duck confit will provide additional seasoning.)
- 6 md. Yukon Gold potatoes
- 1 confit duck leg and thigh
- 2 tablespoons duck fat
- salt and pepper
Cut the potatoes into large, but bite-sized pieces. Peel them or not as you wish. Shred the meat from the duck leg.
Heat the duck fat in a large cast iron skillet over low heat, add the potatoes, cover and cook 20 minutes.
Turn potatoes to another side, cover, and cook 10 minutes longer. Repeat this step.
Add shredded duck confit and cook uncovered for 10 minutes more - making sure duck is warmed through.
- 1874 calories
- 140g total fat
- 46g saturated fat
- 294mg cholesterol
- 1800mg sodium
- 99g carbohydrate (13g dietary fiber, 4g sugar)
- 56g protein