Chef, Restauranteur & Musician Patrick Quillec

Crispy Duck Fat Potatoes

Serves 6

Total Time: 40minutes

2 pounds potatoes (Fingerling, or Russet Burbank), peeled or not
5ounces Rougie Duck Fat*
Half of a red onion, finely sliced
8 garlic cloves, unpeeled
4 twigs of rosemary
Fleur de Sel to taste*
6 sprigs of thyme

*Available at French Market.

1.Cut the potatoes into 1-inch pieces. In a large frying pan, over low heat, melt about 2/3 of the duck fat then add the potatoes, red onion, garlic cloves, and rosemary in a single layer (if necessary, divide between two pans and use extra duck fat).

2. Cook over gentle heat for about 25 minutes, tossing occasionally, until tender but not brown.

3. Add the remaining fat to the pan, raise the heat to medium and cook for 10 minutes or until the potatoes reach a crusty brown.

4. Drain the potatoes (saving the duck fat for future use), toss with sea salt and extra fresh thyme, and serve hot.