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Warm Duck Fat Potato Salad with Mustard Vinaigrette

Difficulty:Easy

Ingredients

  • ■   Rougie duck fat
  • ■   grey sea salt
  • ■   dried shallots
  • ■   4 oz clove garlic
  • ■   Pommery Mustard
  • ■   italian honey
  • ■   4 oz organic black peppercorns
  • ■   grey sea salt

Description

2lbs red potatoes, cut into small cubes 2 tbs Rougie duck fat 1 tsp grey sea salt 2 T. dried shallots 1 clove garlic, smashed ¼ cup Pommery Mustard 1 tbs italian honey ¼ cup IPA beer ¼ tsp smoked paprika ½ tsp organic black peppercorns ½ tsp grey sea salt 1/3 cup chopped green onions 2 weight ounces crumbled Roquefort cheese (about 1/3 cup) ¼ cup flat leaf parsley, chopped ½ cup shelled peas Preheat oven to 400. Heat the duck fat in a large oven safe skillet (cast iron preferred). Add potato cubes and 1 tsp salt, tossing to coat. Cook until potatoes start to brown, about 5 mintues. Transfer skillet to oven and roast for 20 minutes or until fork tender. In a blender or small food processor, add the shallots, garlic, mustard, honey, IPA, smoked paprika, pepper and ½ tsp salt, process until well combined, about 2 minutes. In a large bowl add the potatoes, mustard vinaigrette, green onions, blue cheese, parsley and peas, toss to coat. Serve warm. recipe and photo adapted from thebeeroness.com

  • 1. Preheat oven to 400.
  • 2. Heat the duck fat in a large oven safe skillet (cast iron preferred).
  • 3. Add potato cubes and 1 tsp salt, tossing to coat.
  • 4. Cook until potatoes start to brown, about 5 mintues.
  • 5. Transfer skillet to oven and roast for 20 minutes or until fork tender.
  • 6. In a blender or small food processor, add the shallots, garlic, mustard, honey, IPA, smoked paprika, pepper and ½ tsp salt, process until well combined, about 2 minutes.
  • 7. In a large bowl add the potatoes, mustard vinaigrette, green onions, blue cheese, parsley and peas, toss to coat.
  • 8. Serve warm.
  • 9. recipe and photo adapted from thebeeroness.com

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