DUCK POTATO RECIPES

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DUCK AND POTATO SOUP | SO DELICIOUS



Duck and Potato Soup | So Delicious image

Hmm, what to do with the duck carcass left from your previous cooking adventure? An incredibly scrumptious soup, of course. The duck carcass and the duck fat will flavor the whole thing altogether. And the ‘thing’ is a potato broth enhanced with vegetable goodies, ginger, and Cajun spices.

Provided by Andrei Gusty

Total Time 50 minutes

Yield 4

Number Of Ingredients 13

1 pound duck carcass
4 tablespoons duck fat
salt
2 onions, chopped
2 carrots, sliced
1 red bell pepper, diced
1 celery, chopped
1 teaspoon ginger, shredded
2 garlic cloves, thinly sliced
1 teaspoon Cajun spice mix
1-ounce celery leaves, chopped
2 potatoes, cubed
8 cups water (2 liters)

Steps:

  • Add the carcass and 1-2 tablespoons of duck fat to a pot over medium heat. Season with salt.
  • Cook until the meat changes color, then transfer to a bowl.
  • Add the remaining duck fat to the pot and mix in the onions.
  • Add the carrots, red bell pepper, and celery. Stir in.
  • Add the ginger, garlic, Cajun spice mix, the cooked carcass, celery leaves, potatoes, and water.
  • Cook for 35 minutes, while occasionally stirring.
  • Serve garnished with dill.

Nutrition Facts : Calories 265 calories , ProteinContent 11 grams , FatContent 14 grams , CarbohydrateContent 26 grams

ROASTED DUCK FAT POTATOES RECIPE - NYT COOKING



Roasted Duck Fat Potatoes Recipe - NYT Cooking image

Duck fat adds incredible richness to roasted potatoes, which are layered here with fresh thyme and whole garlic cloves. If you are making this for Thanksgiving, throw the pan on the rack under the turkey when you first start roasting your bird, then reheat the potatoes at 350 degrees while your turkey rests.

Provided by Melissa Clark

Total Time 1 hours

Yield 8 to 10 servings

Number Of Ingredients 7

3 pounds baby or small potatoes, halved if large
1/4 cup duck fat, melted
2 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon ground black pepper
6 thyme sprigs
1 bay leaf, torn into pieces
6 garlic cloves, smashed and peeled

Steps:

  • Heat oven to 450 degrees. On a rimmed baking sheet, toss together the potatoes, duck fat, salt and pepper. Lay thyme sprigs and bay leaves on top.
  • Roast for 30 minutes, then toss the garlic into the potatoes and reduce oven heat to 350 degrees. Continue to roast until potatoes are fork-tender, another 15 to 25 minutes. Remove thyme and bay leaves and serve, or let cool for up to an hour then reheat, uncovered, at 350 degrees just before serving.

Nutrition Facts : @context http//schema.org, Calories 155, UnsaturatedFatContent 3 grams, CarbohydrateContent 25 grams, FatContent 5 grams, FiberContent 3 grams, ProteinContent 3 grams, SaturatedFatContent 2 grams, SodiumContent 337 milligrams, SugarContent 1 gram

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