Sunday, February 18, 2007
Duck-fat poaching of potatoes and mushrooms
Last November, when I made my first batch of pancetta, I took some of it and made a confit of it in duck fat. There was still some left on Friday night when I was looking to do some kind of a side for steak. So I took the rest of that and put it and the duck fat into a saucepan. Then I added tiny fingerling potatoes and some crimini mushrooms that we halved. Poached them for about 45 minutes, very low heat, while I did other stuff in the kitchen. Poured it through a sieve, broke up the pork and served small tenderloin steaks beside the "ragout," sprinkled with coarse salt and minced chives. Not bad, not bad at all!