Confit Fingerling Potatoes
D'Artagnan | Yield: serves 2
If you’re making one of our recipes for duck or rabbit confit, throw some little potatoes in the fat before you strain it. These fingerlings slow-cooked in aromatic duck fat make a rich side dish or a sneaky snack for the chef!
- Wash potatoes and dry well. If some of the potatoes are large, cut them in half. After removing the rabbit from the fat, lower the potatoes into the fat using a slotted spoon. Cook the potatoes over low heat for 30 minutes, or until tender. Drain the potatoes on paper towels. Sprinkle generously with salt before eating.