Duck Confit Fingerling Potatoes
There are two things I love about cooking as a hobby; 1) I cook enough game birds to harvest some delicious duck fat once in a while, and 2) I get to cook other delicious food items in said duck fat.
This dish certainly isn’t very health conscious, but the duck fat just sings in this application. During the cooking process, the bacon crisps up over the thyme and infuses a delectable flavour into the caramelized potatoes.
Tis the season for hauling out the big guns, hey?
- 2 lbs. fingerling potatoes, chopped into 1/2″ pieces
- good bunch of thyme, leaves picked
- 1 Tbsp duck fat
- 2 Tbsp olive oil
- 3 slices bacon, chopped into 1/2″ pieces
- sea salt and freshly ground pepper, to taste
Preheat oven to 425 degrees F.
Toss everything together in a bowl until well coated.
Lay the potatoes in a single layer on a non-stick backing sheet, and roast until nicely caramelized and soft – about 50 minutes to an hour.
Serve with a lovely main dish!