Crispy Duck Fat Fried Potatoes

Пожарила на жире утки грибы и картошку. Было вкусно, но воняло просто ужасно, весь дом закоптила, не смотря на открытый балкон и окна. К сожалению, при кондиционере этого повторять нельзя, а вот без можно. Готовила на делении 6, на своей тяжелой сковороде. Все готовится очень быстро. Розмарин и чеснок добавлять не надо, они сгорают. Я изночально положила свежую веточку розмарина в банку с жиром.

Ingredients

1 lb Marble Potatoes (or any quantity you need)
1/4 cup Duck Fat
Kosher Salt and Pepper
Fresh Herbs

Instructions

Peel the potatoes keeping them as round as possible. Store in cold water as you peel the rest to keep them from oxidizing and changing color.
Cover the potatoes in a pot of cold water and bring to a boil, adding salt to season the water. Boil the potatoes until they are about 80% cooked through and can be pierced with a fork but don't fall apart about 15 to 18 minutes.
Drain well and set aside to cool and dry off.
Heat duck fat in a heavy bottom skillet over medium-high heat. Carefully add the potatoes and pan-fry, swirling and stirring frequently until they are golden brown on all sides, about 5 to 8 minutes.
Using a slotted spoon, transfer the potatoes to a serving dish and immediately sprinkle with kosher salt and fresh herbs. Serve immediately.

Источник: https://saltpepperskillet.com/recipes/duck-fat-potatoes/

Pan Fried Oyster Mushrooms

Ingredients

2 tablespoons olive oil
12 ounces oyster mushrooms cut into evenly sized pieces
3 garlic cloves smashed
5 sprigs of thyme
2 tablespoons grass-fed butter or ghee
sea salt and black pepper to taste

Instructions

Heat the olive oil in a large, heavy skillet over medium high heat.
Spread the mushrooms out in a single layer in the pan. Cook, undisturbed for 3-5 minutes until they start to brown.
Stir the mushrooms and cook for another 3-5 minutes until browned all over.
Add the ghee/butter, garlic, and thyme to the skillet and reduce the heat to low. Cook for another 5-6 minutes, spooning the ghee/butter over the mushrooms until they are dark brown and slightly crispy.
Remove the thyme springs and season the mushrooms with salt and pepper to taste. Enjoy!