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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!
Potatoes Slow-Cooked in Duck Fat Recipe | D’Artagnan



  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.