☰
×
× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.my.

OK Cancel
Search
Advanced Search

U.S. Round Red Potatoes Triple Cooked

Leave a Review

Share this

Print Recipe
Total Time45 Mins
Prep Time30 Mins
Cook Time15 Mins
ServingsServes 10
Potato Type: Reds
Prep Method: BakedFried

Dish

Main Dish

Prep Time

30 Mins

Cook Time

15 Mins

Serving

Serves 10

Ingredients

  • 1.2kg U.S. Round Red Potatoes
  • Gruyere Cheese
  • 4 pcs Duck Leg Quarter
  • ¼ cup Coarse Sea Salt
  • 1 tablespoon Black Peppercorn
  • ½ tablespoon Juniper Berries
  • 1 bunch Fresh Thyme
  • 1 pc Sweet Onion
  • 1 pc Garlic
  • 800ml Rendered Duck Fat or Pork Lard
  • 4 pcs Fennel
  • 12 pcs Thick Green Asparagus
  • Sea salt, white pepper, black pepper, Cajun spice, virgin olive oil, salt to taste

Preparation

  1. Boil U.S. round red potatoes in salt water until ¾ cooked, set a side and strain until completely dry.
  2. Deep fry the boiled U.S. round red potatoes and then crush with a fork.
  3. Season with sea salt, white black pepper, and Cajun spice, add Gruyere cheese and bake under salamander oven.
  4. In a large bowl toss the duck legs with salt, peppercorns, thyme, onion, and garlic. Cover with plastic wrap and refrigerate for 3 days.
  5. Preheat the oven to 250°F. Rinse the legs and discard the salt mixture. Place the duck in a large Dutch oven and cover with 1 inch of the duck fat. Bake until the meat just barely falls off the bone, about 3 hours.
  6. Remove the duck from the oven and let it cool in the fat.
  7. To crisp the duck legs, spoon a generous dollop of duck fat in a large nonstick skillet over low heat until it melts. Add the duck legs, skin-side down, and cook until the skin starts to crackle and turn brown, about 10 minutes. Low and slow is the preferred method here. Transfer to a plate and keep warm. Set the skillet aside.
  8. Plating with orange segments and micro herbs to garnish.

Reviews

Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Chef Christian Bruhns

Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up

Other Main Dish Recipes You'll Enjoy

Performance Potato Salad U.S. Round Red Potatoes Triple Cooked Salted Egg U.S. Potatoes Wedges