These delicious potatoes, sauteed in duck fat, are a traditional accompaniment for Duck Confit. They are garnished with truffle shavings and chopped parsley.
- Potatoes - 3 medium
- Duck Fat - 1 serving, spoon
- Truffle - 1, shaved, or 1 large mushroom, shaved
- Fresh Parsley - 1 tablespoon, chopped
- Salt and freshly ground pepper to taste
Peel and slice the potatoes 1/8-inch-thick. Pat dry. Melt the duck fat in a large sauté pan over medium-high heat and add the potatoes. Saute, turning occasionally, for about 20 minutes, until the potatoes are soft throughout. Just before serving, remove from heat and toss with the truffles and parsley. Season to taste with salt and pepper.