For the first Dark Days meal of 2010, I thought I'd also make sure to get some bonus points by figuring out a way to add some duck fat in it - it's local and I've resolved to eat more of it in 2010! Last week, Marcus and I drove into Maryville to visit Laurel Creek Farms at their new venture, The Market. It's a wonderful store and they have a full selection of what they usually sell at the various local farmer's markets. I went looking for duck fat - I want to make duck confit (another resolution) and to make that, I need a decent amount of fat. I also thought we could make duck fat fried potatoes for New Year's Eve. They were sold out of duck fat but they did have some beautiful leg quarters and I thought we could make those work. So New Year's Eve, we had a small portion of potatoes (I needed to save most of the fat for this dish) and crackly, crunchy duck skin. There are few things in life that are tastier.
My dark days meal was a very simple meal. I took about three tablespoons of my duck fat and heated it halfway between medium and medium-high heat in a non-stick skillet. I fried roughly 1.5 pounds of local yukon gold potatoes until they started to brown. I added a finely diced potato onion from our garden and towards the end, added in some chopped up pieces of leftover duck.
In the meantime, I took some rainbow chard from the garden and chopped it up, all the while praying that the cold we're going to have this week won't kill all my plants in my winter garden. I heated a little olive oil, added the chard and sauteed it for a bit and then added a few tablespoons of chicken stock and I let it braise for about five minutes. The only non-local ingredients used were the olive oil and a little bit of salt.
I don't know what it is about duck fat but it seems to make everything taste better. This is going to be one New Year's resolution that will be easy for me to keep!