Twice-Baked Duck Fat Potatoes
About this Recipe
By: Rachel
The best ideas come to me either in the shower or as I’m laying in bed about to fall asleep.
Recently, I became obsessed with melting potatoes, an amazing recipe in which potato rounds are seared in butter or fat (duck fat, in this case), then roasted in the oven with aromatics and chicken broth. The result is a browned, crispy exterior and a soft, creamy interior. I could not get enough of them.
As I lay in bed one night thinking about food (what else is new) . . . my stream of consciousness went something like this:
I could really go for a twice-baked potato . . .
Duck fat is so good . . .
How can I eat more duck fat? . . .
Those melting potatoes were pretty good . . .
I wonder what else I could put in twice-baked potatoes to –
DUCK FAT. In a twice-baked potato. YES.
It was truly a “Eureka!” moment. It felt like one of the best ideas I had ever had. But by the next morning, I was second-guessing myself. Would it add a lovely, duck-y flavor to the potatoes, or would it simply be greasy and unappetizing? Only one way to find out!
I replaced half the amount of butter I would usually add to the potato filling with duck fat, and bingo—lovely, duck-y flavor achieved; present but not too strong, and definitely not greasy. My husband and I gobbled down all eight servings of the test batch in two days flat.
These duck fat potatoes are rich and satisfying, and would be a perfect addition to any holiday or special occasion menu. I can’t wait for you to give them a try!
Note: I use duck fat from a jar–I like the Epic brand, which is easy to find and reasonably priced. D’Artagnan is also a great choice.
Twice-Baked Duck Fat Potatoes
Ingredients
- 4 large russet potatoes
- 2 tablespoons (1 oz/30g) butter, at room temperature
- 2 tablespoons (1 oz/30g) duck fat, at room temperature
- 2 tablespoons (1 oz/30g) sour cream
- ⅓ cup (80mL) whole milk plus 2 tablespoons heavy cream, heated to a simmer
- 4 ounces (112g) cheddar cheese, divided
- ¼ cup (25g) green onions, finely chopped
- ½ teaspoon kosher salt
- Several grinds freshly-ground black pepper
Step by Step Instructions
Step 1
- Preheat your oven to 425°F (220°C).
Step 2
- Scrub your potatoes and pierce each a few times with a fork. Line a sheet pan with parchment and place the potatoes on the sheet pan. Bake for 1 hour or until a knife easily passes through without resistance, turning halfway through the baking time.
Step 3
- Remove potatoes from oven, and turn your oven to broil.
Step 4
- Using a sharp knife, carefully slice the potatoes in half and scoop the flesh into a large pot. Add to this the butter and duck fat, and mash with a potato masher to combine. Add the sour cream, hot milk, and cream, and whip just until smooth (do not overmix; the mixture may become gluey). With a wooden spoon, stir in half the cheddar cheese and green onions, along with the salt and pepper. Taste and correct seasoning.
Step 5
- Line a sheet pan with foil. Fill each potato half with mashed potato mix, and place on the foil-lined sheet pan. Top with remaining cheese and green onions, and broil for 2-3 minutes, watching carefully, until the cheese is melted and has browned in spots. Serve immediately.
Beverage Pairing
By: Olivia
To avoid a flabby-tasting wine, you want to pair fatty foods with something really high in acid. In order to make these duck fat potatoes really pop, grab your go-to high-acid wine. Snag a bottle of Gamay or Pinot Noir if you’d prefer a red wine; if you want to go for white, choose a bottle of Riesling or Pinot Grigio. A way to explore other grapes that are also high in acid is to think about the region. Chat with a wine consultant at your favorite shop to find other high-elevation, cool region-wines, and have fun with another high-acid wine pairing to enjoy alongside these potatoes.
