Duck Fat Confit Fingerling Potatoes

Directions Print

FOR THE POTATOES

1. Heat the oven to 350 degrees. Toss the potato slices in a pan with the Aleppo pepper, salt and garlic cloves.
2. Place the duck fat in a small saucepan over medium-low heat and allow to liquefy. Pour the fat over the potatoes and cover with foil.
3. Cook the potatoes for 35 minutes. Raise the temperature to 400, remove foil and cook for 20 minutes longer.

FOR THE VINAIGRETTE

1. In a food processor, combine ginger, lime zest and juice, black garlic, salt and sugar and blend until smooth. Slowly drizzle in oil followed by vinegar to emulsify.

TO SERVE

1. Remove potatoes from the fat and lightly drizzle with the vinaigrette. Garnish with chives and a sprinkle of Aleppo pepper.