as inspired by joseph's table:
- fingerling potatoes, half pound, cut uniformly into bite-size pieces
- duck fat, 1 teaspoon, stored frozen after rendering (from duck breasts)
- butter, 1 tablespoon
melt butter and duck fat and heat over medium-high heat until foaming. add potatoes and fry each side undisturbed and uncovered until golden. cover for 3 minutes. drain. salt. serve immediately.
Comments