Recipe courtesy of Zinc Bistro & Bar
Duck Fat and Thyme Marble Potatoes
Plated with Horseradish Crème Fraiche from Executive Chef Robbie Nowlin!
Ingredients
- 3 pounds Marble Potatoes
- 2 qt Rendered Duck fat
- 6 sprigs thyme
- 3 cloves garlic
- 1 cup Crème Fraiche
- 2 T prepared horseradish
- Fresh Cracked Sea Salt to taste
- Fresh cracked black pepper to taste
Instructions
- Place duck fat, thyme, garlic, and potatoes into a sauce pot over high heat (make sure the potatoes are fully submerged under the fat). Once the fat comes to a “Boil”, remove from heat and leave the potatoes in the fat for 25 minutes before serving.
- For the Horseradish Crème Fraiche, simply whisk in the horseradish and season with salt and black pepper.
- To Serve, drain the confit potatoes onto paper towels. Spoon the crème fraiche into a bowl, place potatoes on top and garnish with cracked sea salt, pepper and fresh thyme leaves.
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