The post Duck Fat Sweet Potatoes w. Cilantro Mustard Dipping Sauce appeared first on Christopher James Clark.
The great thing about cooking duck, as per my Roasted Duck recipe, is that you get some free fat. In other words, while cooking the bird, a lot of juices and fat will come out into the roasting pan. Simply strain and save this in the refrigerator. The fat will separate, leaving a gelatinous layer on the bottom and the off-white spreadable duck fat on top.
Duck Fat Sweet Potatoes w. Cilantro Mustard Dipping Sauce
- 2 to 3 sweet potatoes
- 2 tablespoons duck fat
- 2 teaspoons caraway seeds
- Salt and pepper
Dipping Sauce:
- 1 handful cilantro leaves
- 3 tablespoons olive oil
- 2 tablespoons lime juice
- 1 tablespoon mustard
- Salt and pepper
The process…
Here is what the duck fat looks like after being in the refrigerator and separating.
Cut the sweet potatoes as fries and toss with the fat, caraway seeds, and some salt and pepper. Put on a baking sheet lined with parchment paper and bake at 350F for about 25 minutes. To make the dressing, blend all the ingredients in a blender or small food processor.
SERVES 2-3
Get Your Copy of the Award-Winning Book Behind the Blog
The post Duck Fat Sweet Potatoes w. Cilantro Mustard Dipping Sauce appeared first on Christopher James Clark.
