Duck Fat, Roasted Garlic Vinaigrette, Blue Cheese, Black Truffle
1#/454g Baby Red Potatoes
1.5oz/42g Duck Fat*
- Rinse potatoes and dry well. Toss in a bowl with duck fat, salt, and black pepper.
- Lay on a baking sheet, lined with parchment paper, making sure they are not
- Bake at 350F for 20 minutes, or until fork tender.
Roasted Garlic Vinaigrette (Yields 13oz/380g)
2.5oz/73g Garlic, peeled
2.5oz/73g Extra Virgin Olive Oil
.5oz/16g Dijon Mustard
3.5oz/130g Sherry Vinegar
9oz/260g Canola Oil
1tsp/5g Kosher Salt
1.5oz/40g Whole Grain Mustard
- Combine the garlic and olive oil in a small pot. Cook the garlic over low heat until
the garlic is cooked through and is lightly golden. Cool the garlic in the olive oil to
40F before using.
- Strain the olive oil from the garlic and combine with the canola oil.
- Combine the dijon mustard, sherry vinegar, water and kosher salt in the base of
- Blend the roasted garlic and vinegar mixture until fully combined.
- While blending, stream the olive oil/canola oil mixture until emulsified.
- Transfer mixture to a bowl and mix in the whole grain mustard by hand.
Parsley, roughly chopped
Tarragon, off the stem and roughly chopped
Black Truffle (optional)
- Cook the potatoes until they are fork tender. Transfer to a large bowl and place
1.5oz/50 grams of dressing and toss to coat potatoes.
- Add your desired amount of herbs, and season with salt and pepper.
- Transfer your potatoes to a casserole dish and place the desired amount of blue
- If using, microplane black truffles.
*I source my duck fat from a restaurant called Milu. Milu is a newly opened restaurant
from Connie Chung (formerly of Eleven Madison Park) that sells duck fat in their pantry.
I love to support small restaurants like this.
*This dish can be made vegetarian by substituting the duck fat with canola oil