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.
- 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.