4.04.2011

2011, Recipes 29-31: Roasted Duck, Duck Fat Smashed Potatoes and Sauteed Savoy Cabbage

Roasted Duck
Recipe courtesy of Allrecipes.com
  • 2 teaspoons salt
  • 2 teaspoons paprika
  • 1 teaspoon black pepper
  • 1 (5 pound) whole duck
  • 1/2 cup melted butter
Preheat oven to 375 degrees F (190 degrees C).
Rub salt, pepper, and paprika into the skin of the duck. Place in a roasting pan.
Roast duck in preheated oven for 1 hour. Spoon 1/4 cup melted butter over bird, and continue cooking for 45 more minutes. Spoon remaining 1/4 cup melted butter over duck, and cook for 15 more minutes, or until golden brown. 
Results: Yum!!  One recipe-maker suggested eliminating the butter because duck is very fatty anyway.  I agreed and it was still delicious!  Another person suggested adding garlic powder.  Wish I'd remembered!!  Next time.
Duck Fat Smashed Potatoes
Recipe courtesy of Williams-Sonoma
  • Kosher salt, to taste
  • 2 lb. small Yukon Gold potatoes, 1-2" wide
  • 6 tbsp. duck fat 
  • 2 tbsp. canola oil
  • Fresh ground pepper, to taste
Bring a large pot of water to a boil over medium-high heat. Salt the water, add the potatoes and boil for 15-20 minutes until tender when pierced. Drain the potatoes and transfer to a towel-lined baking sheet to cool and dry.


Using the smooth side of a meat tenderizer, carefully smash the potatoes so they are about 1/2" thick.

Preheat an oven to 200°F.  Set wire rack on baking sheet.

In a large fry pan over medium-high heat, warm 3 tbsp. of duck fat and 1 tbsp. of canola oil until just smoking.  If using larger potatoes, cut in half, place the potatoes, cut side down, in the pan in a single layer.  Working in batches & adding more duck fat and oil as needed, sear the smashed potatoes, turning once until well browned and crispy, about 3 minutes per side.  Transfer to the rack-lined baking sheet and season with salt and pepper.   Keep warm in the oven until ready to serve.  Serves 6-8.
Results: Yum! I would never make this w/o making a duck but since I knew I was cooking duck, I grabbed a recipe card at W-S.  Extra exciting!  Do you know how expensive it is to buy duck fat?  It's a shame!  $10.95 for 11 oz.???  So I saved mine for the next time I cook these potatoes or some other equally ridiculous recipe. LOL

Savoy Cabbage
  • 2 lbs. fresh wrinkly-skinned Savoy Cabbage
  • 2 cloves garlic
  • 1/4 cup extra virgin olive oil
  • salt and pepper to taste
1. Peel away the outer leaves of the cabbage and discard them. Then slice the rest of the cabbage into thin 1/4" strips.
2. Heat the garlic cloves in the oil in a large nonstick pan.
3. When the oil is hot add the cabbage and salt.
4. Mix often until the cabbage is thouroughly cooked.
5. Salt and pepper to taste.

Results: YUM AGAIN!!! DING DING! WINNING!!! I'd never had savoy before but it was on sale so I bought it and I'll definitely buy it again!  Yummy meal!

3 comments:

Kali said...

U are my cooking she-ro! I can't wait to get back to cali to try a lot of your recipes! (Got to have a willing audience)....Off to clean the drool off my phone! :-)

GorgeousPuddin said...

It looks good...What does duck taste like? I would eat so much more food if I had a taster! lol
Did you get a hankering for duck after watching Chopped Masters?? When I watched that epi I thought of you and the duck fat and here you go...

Jameil said...

Kali... OMG!!! YOU ARE SO SWEET!! :)

GP... It was yummy! Duck is like dark meat. It's most and meaty. Love it! I'd been wanting to cook one for a while. It was frozen so it had to defrost for like 5 days!! So crazy!! But yeah... my duck fat's in the freezer! YUM!