If you make Miso-Braised Duck Legs, you’ll have fat left over from rendering the legs. Duck fat in general is a precious ingredient that lends amazing flavor to other foods, but the fat from these duck legs is especially delicious from the hint of miso. These crisp-on-the-outside smashed potatoes are the perfect vehicle for carrying that flavor. Serve them as a side dish for the duck or with meatloaf or roast chicken. They’re also a great hors d’oeuvre, especially topped with a dollop of sour cream.
1-1/2 lb. small potatoes, such as fingerlings
6 Tbs. duck fat
Kosher salt and freshly ground black pepper
If you don’t get 6 Tbs. of fat from the Miso-Braised Duck Legs recipe, add enough canola oil to equal 6 Tbs.
Position a rack in the center of the oven and heat the oven to 200°F. Boil the potatoes in well-salted water until just tender, about 15 minutes. Drain and transfer to a cutting board. With a meat mallet or the bottom of a small skillet, press on each potato until the skin cracks and the potato is flattened to about 1/2 inch thick.
Heat 4 Tbs. of the duck fat in a 12-inch skillet over medium heat until shimmering hot. Add half of the potatoes and cook, flipping once, until golden brown, about 10 minutes. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining 2 Tbs. duck fat and potatoes. Season the potatoes well with salt and pepper, and serve
nutrition information (per serving):
Calories (kcal): 290, Fat (kcal): 19, Fat Calories (g): 170, Saturated Fat (g): 6, Protein (g): 4, Monounsaturated Fat (g): 9, Carbohydrates (mg): 28, Polyunsaturated Fat (mg): 2.5, Sodium (g): 630, Cholesterol (g): 20, Fiber (g): 3,