Confit Fingerling Potatoes

D'Artagnan | Yield: serves 2
Try this easy recipe for baby potatoes cooked in aromatic duck fat. When making duck or rabbit confit, reserve the fat and poach fingerlings for a rich side dish.
Potatoes Slow-Cooked in Duck Fat Recipe | D’Artagnan

Ingredients

Preparation

  1. 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.