Duck Fat Potato Salad

Back at it again with a recipe from Antoni’s cookbook. I made this recipe for Memorial day, so I am just a few weeks late but that’s okay. You can use this recipe as a side for just about any family get together. And duck fat is involved, so you don’t want to miss out. I was a bit concerned about where to get duck fat, but you can actually get some at your local Wal-Mart, the company is called FatWorks. Like ew, gross, wal-mart I know, but it’s duck fat so get over it and just go. This is a potato salad that is tossed in a dressing and served with a yogurt size that you can plop on top!

Ingredients

• 2 LBS Fingerling Potatoes, scrubbed and cut length-wise in half [I quartered mine to make for bite-sized pieces]
• 2 TBSP Duck Fat, at room temp [can also use Olive Oil]
• Salt + Pepper
• 6 oz Thick-Sliced Pancetta/Bacon, cut into cubes
• 3 TBSP Coarsely Chopped Tarragon

Dressing

• 1/4 Cup Extra-Virgin Olive Oil
• 1 TBSP Red Wine Vinegar
• 2 TSP Grainy Dijon Mustard
• 1 3/4 TSP Fresh Lemon Juice
• 1 1/2 TSP Honey
• 1/4 Salt
• 1/4 TSP Pepper

Yogurt

• 1 1/2 Cups Whole-Milk Greek Yogurt
• 2 TSP Grated Lemon Zest
• 1 1/4 TSP Fresh Lemon Juice
• 1/4 TSP Salt
• 1/8 TSP Freshly Ground Black Pepper

Let’s Get Cooking

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To start the potatoes, cut them and preheat the oven to 425F with the rack in the middle. Place the cut potatoes into a bowl and toss with the duck fat + salt. Place the potatoes on a baking sheet, cut-size down, and leave space in-between to let the potatoes crisp up. Cook for about 25-30 minutes, getting the potatoes nice and brown and crispy.

Place the pancetta/bacon in a large skillet over MED-HIGH heat cooking until golden and crispy, 8-12 minutes. Transfer to paper towels to drain.

In large bowl, whisk together all of the ingredients for the dressing until well combined.

In another bowl, stir together the ingredients for the yogurt sauce.

When the potatoes are nice and crispy transfer them into the bowl with the dressing and toss. Add in the pancetta/bacon + tarragon + salt + pepper.

Serve warm or at room temp with the yogurt on the side. This salad is so luxurious from the duck fat you’ll keep sneaking your fingers to grab a potato before the meal is served.

Made with Love,

Hannah