22 minutes ago
Tuesday, January 18, 2011
This is a continuation of last night's cassoulet dinner.
Though I am not a fan of fried foods (bothers my stomach), I make an exception to duck fat.
It makes the best potatoes on the planet.
Never greasy and the best flavor. These are a real treat.
I saved the duck fat from the duck confit (it stays for months in the freezer), and poured the drippings into a big skillet.
Cut up some potatoes (I had tiny red potatoes on hand) into quarters, leaving the skins on.
Heat the fat on high until foamy and add the potatoes and stir around till getting nice and crispy. About 12 minutes total. Season with salt and pepper.
Drain on paper towels and devour.