Duck Fat Fried Potatoes
You can par-boil the potatoes a day before. Later, cook them in the fat left over in the pan from browning the duck legs.
4-5 lbs of medium Yukon Gold potatoes, peeled and cut into 1-inch cubes
1/2 cup of duck fat
1. Place potatoes into a large pot and add just enough water to cover them. Salt the water. Place over medium high heat and simmer until they are soft but still hold their shape, about 10-15 minutes, then drain.
2. Heat reserved duck fat in a large saucepan over medium high heat (if you are making duck confit, cook the potatoes in the same pan the legs have been sautéed in with the remaining fat left in the pan). Add potatoes and pan fry until golden brown, about 10 minutes. Season with salt to taste.
It took a lot of parmesan to figure out how to make these just right. But it yielded the easiest recipe of all time. The cheese must be grated coarsely to get the most flavor and the right texture—crisp edges with a barely chewy middle.
Inspired by the super-tasty classic Greek gyro, we marinate and then grill chicken strips and serve over tomato, onion, cucumber salad with pita 'croutons' and tzatiki dressing for a lighter, healthier version.