Well I’m off for a soul crushing week in Las Vegas. I have a trade show to go to. The trade show doesn’t really bother me, it’s the week of club sandwiches and buffalo wings that I hate. So Peter and I decided we needed a extra special Sunday night dinner. Tonight we’re having grilled leg of lamb, roast beets with orange and fennel, grill radicchio treviso with apple cider vinaigrette, fingerling potatoes roasted in duck fat and pear hazelnut upside down cake. I think this meal just might just hold me over till next weekend.
Duck Fried Potatoes
Duck fried potatoes are just mind blowing. If you go to a good butcher or deli they should have duck fat available. They might not advertise it so just ask. You just need a little bit so it’s really quite cheap and it can take a dish to a whole new level.
¼C duck fat
4 cloves garlic
1 medium yellow onion sliced
2 lbs fingerling potatoes
heat the duck fat on high heat until shimmering. Add the onions, garlic and potatoes; spread into one layer. Sauté 5- 10 minutes until they start to caramelize. You’ll be tempted to stir them, but don’t. Don’t fuss with them, just let them be. Walk away. After 5-10 minutes they’ll begin to caramelize. Add 2 cups beef stock. Cover the skillet and leave the lid askew so the liquid can evaporate. Leave on medium high heat until the liquid evaporates. You will start to hear the potatoes start to fry again. Continue fry until a deep dark caramelized crust forms. Finish with sea salt , pepper, parmesano reggiano, and minced Italian parsley. Quack..That’s Duck for mmmmm.
When it came time for dessert someone asked for more potatoes instead of ice cream …
¼C duck fat
4 cloves garlic
1 medium yellow onion sliced
2 lbs fingerling potatoes
heat the duck fat on high heat until shimmering. Add the onions, garlic and potatoes; spread into one layer. Sauté 5- 10 minutes until they start to caramelize. You’ll be tempted to stir them, but don’t. Don’t fuss with them, just let them be. Walk away. After 5-10 minutes they’ll begin to caramelize. Add 2 cups beef stock. Cover the skillet and leave the lid askew so the liquid can evaporate. Leave on medium high heat until the liquid evaporates. You will start to hear the potatoes start to fry again. Continue fry until a deep dark caramelized crust forms. Finish with sea salt , pepper, parmesano reggiano, and minced Italian parsley. Quack..That’s Duck for mmmmm.
When it came time for dessert someone asked for more potatoes instead of ice cream …
Roasted beats with orange and fennel
5 large beets
2 oranges
1 small fennel bulb
1T kosher salt
dressing
1 shallot diced
1 T Dijon mustard
4 T red wine vinegar
3 T orange agrimato you can substitute olive oil
salt
pepper
shaved parmesan for garnish.
Preheat oven to 400. In a baking dish dowse the beets with olive oil and salt and pepper. Cover the dish with aluminum foil and roast for 1 and ½ hours until tender. Once they have cooled, rub the skins off and cut them into bite size pieces. Segment the oranges. Thinly slice the fennel. Season with salt. Dress with the vinaigrette and garnish with parmesan.
2 oranges
1 small fennel bulb
1T kosher salt
dressing
1 shallot diced
1 T Dijon mustard
4 T red wine vinegar
3 T orange agrimato you can substitute olive oil
salt
pepper
shaved parmesan for garnish.
Preheat oven to 400. In a baking dish dowse the beets with olive oil and salt and pepper. Cover the dish with aluminum foil and roast for 1 and ½ hours until tender. Once they have cooled, rub the skins off and cut them into bite size pieces. Segment the oranges. Thinly slice the fennel. Season with salt. Dress with the vinaigrette and garnish with parmesan.
While I’m in Las Vegas I’m going to go searching for some amazing pastries. Las Vegas has become a Pastry Mecca in the US. The combination of lots of hotels and low humidity makes it a great place for pastry chefs. I’ll let you know what I find.
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