Duck, Duck…Potato

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Epic is right.. for good reason! Nothing beats potatoes cooked in duck fat and Whole Foods sells it by the jar in the cooking oils section.

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Slice the potatoes as thin as possible ( a mandolin or food processor helps) and keep in cold water until ready to use.

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Dry thoroughly between layers of paper towels and get batches ready. Heat the duck fat until a drop of water will sizzle when dropped into it. Make sure to use your heaviest and deepest pan and keep the lid handy, in case of a flash. Le Creuset weight is good if possible.img_1872

Cook the potatoes in small batches in the duck fat and get them to a light brown stage. Drain on a paper towel coated platter in a warm oven and season to taste with salt and pepper. img_1873

The absolute best potatoes other than your mother’s ! Epic!


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