• Day 11 – 12 Days of Recipes: Pommes de Terre Sarladaise

December 21, 2016

French Duck Fat - Our featured gift idea in Day 11 of our 12 days of Recipes 2016 | Well Seasoned, a gourmet food store in Langley serving the Lower Mainland, Fraser Valley and Metro Vancouver

Pommes de Terre Sarladaise ft. French Duck Fat | Day 11 | 12 days of Recipes 2016 | Well Seasoned, a gourmet food store in Langley serving the Lower Mainland, Fraser Valley and Metro Vancouver

Day 10: Pommes de Terre Sarladaise

Recipe Type: 12 Days of Recipes (and Gift Ideas)
Author: Well Seasoned
Prep time:
Cook time:
Total time:

A Well Seasoned Recipe - Visit us in store on 64th Avenue, in Langley, BC

*Cooking with duck fat is a tasty way to level up your cuisine. With a silky mouth feel, capacity for deep browning and delicate savoury flavour, duck fat turns everything to culinary gold – from potatoes to poultry to popcorn. It gives a light umami quality to vegetables and mushrooms, and is the perfect fat to partner with potatoes! It’s a chef favourite due to the high smoke point of duck fat; it can be cooked at high temperatures without smoking or altering its flavour. Duck fat also stores in the freezer for quite a long time too! For the chef on your gift list, a jar of Graisse de Canard is the ultimate gift.
Ingredients
  • 1½ pounds Yukon Gold potatoes
  • 3 tbsp rendered duck fat
  • ½ c. packed curly parsley leaves
  • 2 garlic cloves
Instructions
  1. Peel potatoes, then cut into 1/4-inch-thick slices. Rinse in 2 or 3 changes of cold water until water runs clear. Drain and pat very dry.
  2. Heat fat in a 12-inch nonstick skillet over medium heat until melted. Cook potatoes with ¾ teaspoon salt, turning gently, until coated with fat. Reduce heat to medium-low and cook, turning occasionally, until golden in spots and potatoes are tender, about 20 to 25 minutes.
  3. Meanwhile, finely chop parsley and garlic together. Gently stir parsley mixture into cooked potatoes & serve immediately.