DUCK FAT POTATO WEDGES
So, here’s the skinny on my Duck Fat Potato Wedges. For the most part, they don’t taste like duck. Unlike when used as a substitute for chicken schmaltz to make matzo balls or kugel, duck fat produces a rich, meaty flavor, whereas frying with it imparts a mild, savory, even gamey, taste that is by far yummier than frying with vegetable oil. What’s more important to point out when frying with duck fat are the health benefits. Duck fat is comprised mostly of monounsaturated fats which can help support healthy cholesterol levels by reducing low-density lipoprotein (unhealthy cholesterol), and it also supports overall cardiovascular health. So, no harm no fowl.
PREP/COOK TIME: 35 Minutes
Makes 4 Servings
INGREDIENTS
2 Lb (About 6 Medium) – Russet Potatoes, Scrubbed, Dried and Quartered
2 Tb – Tap Water
½ Cup – Rendered Duck Fat
1 Tb – Kosher Salt to Taste
THE NITTY GRITTY
In a sizeable microwavable bowl, add potato wedges and water; cover tightly with cling-film and heat on high for 10 minutes. Carefully remove film; allowing steam to escape. Check for doneness; potatoes should be pliable. Transfer steamed potatoes to paper towels to extract moisture. In a large skillet, or non-stick pan, heat rendered duck fat at medium high till completely melted. Fry wedges in batches, allowing space to turn spuds over while frying. Fry each side – cut sides first; skin sides last – till golden. Transfer wedges to a baking sheet lined with paper towels; fitted atop by a wired rack to catch oily excess. Season each batch with a sprinkling of salt. Place fried wedges in a pre-heated 250° F oven to keep warm prior to starting the next batch.
Serve with my Pan-Made Tomato Jam or Chipotle Cheddar & Smokhaus Provolone Cheese Sauces for dipping and enjoy!
APRIL 25, 2020
