There is nothing, but nothing nicer than potatoes cooked in duck fat. I roasted a couple of ducks some time ago and kept the fat which I froze. When I opened it, the fat was pure white.
Vinegary Potatoes sautéed in duck fat
What you’ll need
4 medium potatoes, peeled and cut into quarters
100ml vinegar – I used Sherry Vinegar, though Apple Cider, Rice or Wine Vinegar is fine
3 – 4 Tbs duck fat
1 medium onion – finely chopped
2 cloves garlic, finely chopped
2 sprigs fresh thyme, or use dried
Sea Salt and freshly milled black pepper
Chopped celery tops for garnish [didn’t have parsley]
What you’ll do
Peel the potatoes. Bring them to the boil in a saucepan of water to which you have added the vinegar and salt. Cook them on simmer for about 15 minutes. Poke with a skewer. The need to be almost cooked. Allow to cool. In a frying pan, melt the duck fat and then over very low heat, slowly fry the potatoes. Add the onion, garlic and thyme and continue cooking until the potatoes and the onions are golden. Spritz with a little vinegar and season with sea salt and freshly milled black pepper. Garnish with the celery tops.
Best served with steak off the braai – Genevieve Taylor is a whizz at the Braai. She does stunning IGTV videos, well worth a watch.
Read about my current favourite food person, Genevieve Taylor – CLICK HERE