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Serves
4
Author Notes
At any time after I roast a duck or put together duck breast, I render and reserve duck paunchy for an all-time favorite dish of ours – fingerling potatoes baked in duck paunchy, served with eggs sunny facet up and blue cheese sauce. Needless to tell, this produces ample cholesterol to shatter a village, and afterward the feast we consistently embark on per week-long quick. Nonetheless or no longer it’s price it. —QueenSashy
Substances
2 kilos
teeny dinky potatoes, child potatoes or fingerling potatoes
6 tablespoons
duck paunchy
1/3 cup
blue cheese, crumbled
1/4 cup
dry white wine
1/3 cup
heavy cream
4
eggs
-
Salt and pepper
Instructions
- Preheat the oven to 425ºF. Wash potatoes and pat dry. Space in a substantial baking dish in a single layer. Spoon the duck paunchy over the potatoes, season with salt and pepper, and toss to coat. Bake for roughly 35 minutes, until golden and crispy.
- While potatoes are baking put together the blue cheese sauce. In a dinky saucepan simmer the wine over medium warmth until reduced to about 1/3 of its normal volume. Add the heavy cream and simmer for yet any other 5-10 minutes, until the sauce is thick. Nick the warmth to low and slowly soften in the cheese. Run for yet any other minute or two, until the sauce is even and thick. Let it stand for roughly 5 minutes.
- Prepare the eggs sunny facet up, season with salt and transfer to particular individual plates. Spoon the potatoes and drizzle with the sauce. Again without prolong.
Aleksandra aka QueenSashy is a scientist by day, and cook dinner, photographer and doodler by evening. When she is no longer writing code and system, she blogs about food, existence and the total lot in between on her weblog, Three Cramped Halves. Three Cramped Halves was nominated for 2015 James Beard Awards and the finalist for 2014 Saveur Most productive Food Blog Awards. Aleksandra lives in New York City alongside with her diverse two halves, Hasten away out Concern and Dr. V.
