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Just Ducky Idaho® Potatoes

Just Ducky Idaho® Potatoes

Just Ducky Idaho® Potatoes

Just Ducky Idaho® Potatoes

Famous Idaho Potatoes

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Yield: 10 entrée servings

Recipe courtesy of:
Patrick Heymann, Executive Chef
Loews Coronado Bay Resort
San Diego CA

Ingredients & Directions

1 lb.
2 lbs.

1 lb.

12 ounces
8 oz.

1-1/2 tsp.
2 cloves
1-1/2 tsp.
1/2 tsp.
1-1/2 cups

Butter as needed
Olive oil as needed
Sweet yellow onions, thinly sliced
Idaho® Yukon Gold potatoes, unpeeled, thinly sliced
Salt and freshly cracked white pepper to taste
Gruyère cheese, shredded
Duck Confit (recipe below)
Chicken stock or chicken broth
Heavy cream

Duck Confit
Meaty duck-leg quarters
Kosher salt
Garlic, peeled, crushed
Bay leaves, broken into small pieces
Thyme leaves
Cracked black pepper
Rendered duck fat or lard


1. Prepare 9”x13” baking dish with liberal coating of butter.

2. In hot skillet, sauté onions in olive oil until slightly caramelized. Reserve.

3. Cover bottom of prepared baking dish with potato slices, slightly overlapping each slice. Season with salt and white pepper. Sprinkle with small portions of reserved onion, Gruyère, duck confit and just enough chicken stock and cream to cover layer. (Roughly 1⁄3 of each liquid per layer until all liquid is used.) Repeat layering, finishing with cheese and onion on top of casserole.

4. Cover baking dish with aluminum foil; bake at 325°F until potatoes are tender, 1-1⁄2 to 2 hours. (To check doneness, insert paring knife into center. There should be no resistance.)

5. Remove foil. Finish at 400°F until bubbling golden brown, about 4 minutes.

Duck Confit

Trim excess skin and fat from duck legs. Sprinkle with salt. Massage garlic, bay leaves, thyme and pepper into duck pieces. Cover with plastic wrap; refrigerate for 24 hours.

In heavy saucepan over high heat, sear duck, caramelizing skin to a light golden brown. Blot duck pieces dry with paper towels, removing excess salt.

Pour duck fat or lard into baking pan just large enough to hold duck pieces; add duck, so all are submerged in fat. Loosely cover pan. Bake at 300°F until falling-off-the-bone tender, about 2 hours.

Lift duck from fat using tongs; set aside to cool. When duck has cooled to touch, separate meat from bone and fat, reserving meat.

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