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Add a photoServings: 4
Ingredients
- 1 x large Yukon gold potato
- 1/3 c. duck fat (softened)
- 1 clv garlic
- 1/4 tsp salt (a good healthy pinch)
- 1 pch white pepper
Directions
- Bring a medium pot of water to a simmer.
- Peel the potato and cut it into 4 wedges. Turn the potato wedges into a barrel shape about 3 inches long and 1 inch thick.
- Put the turned potatoes into a large zip lock bag with the duck fat, garlic, seasoning and expel any excess air from the bag. Seal it and place it in the simmering water. Cook for 35 min or possibly till the potatoes are tender. Drain the fat from the bag and serve the potatoes with shaved Parmesan, grnd porcini mushrooms and a few drops of truffle oil. Garnish with chives and serve with poached Large eggs or possibly grilled salmon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 4 servings | |
| Calories 228 | |
| Calories from Fat 151 | 66% |
| Total Fat 17.13g | 21% |
| Saturated Fat 4.75g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 150mg | 6% |
| Potassium 388mg | 11% |
| Total Carbs 16.9g | 5% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.58g | 0% |
| Protein 2.02g | 3% |
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