Ingredients:
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1.5 PEI Potatoes
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1/4 Tsp. Salt
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½ cup of Duck Fat – could be purchased; OR use duck fat rendered from duck bacon. Both work well. (If not using purchased duck fat, then use 6 pieces of duck bacon)
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1 Tbsp. Unsalted Butter (if needed)
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1 Tbsp. of Herbs De Province*
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Rosemary sprig for garnish (optional)
Directions:
Peel potatoes and Dice into ½” pieces.
Rinse well.
Add to pot with salt and enough water to cover.
After water comes to a boil, lower heat and let potatoes cook in salted water for about 7 minutes to soften slightly, but do not overcook.
While potatoes are cooking, make the duck fat, either of two ways:
1) Melt the ½ Cup of purchased duck fat; or…2) cook (and render the duck fat from) about 6 pieces of duck bacon. If using duck bacon, after completion of cooking, remove duck bacon and let drain on paper towels. Keep warm.
When the duck rendering is ready, turn off heat and prep the potatoes.
Drain the potatoes really well—as dry as possible.
Turn on heat again for the duck fat and then slowly add potatoes. Cook on a low heat. If the mixture is dry, add a few pieces of unsalted butter. Sprinkle with Kosher salt and Black Pepper. Turn potatoes as they brown on each side. Add Herbs De Province on each side as potatoes continue to cook. After potatoes are golden brown, remove from pan and let drain on paper towel. Transfer to serving plate. Add spring of rosemary and top with duck bacon (if using).
*Herbs De Province – An assortment of dried herbs that are used in Southern France. Make your own HDP, which consists of dried: basil, fennel seed, lavender, marjoram, rosemary, sage, and thyme.