Duck Fat Smashed Potato’s & Island Woodfire Marinated Salmon.

So in the last month or two I’ve been obsessed with duck flavored things. I had some duck bacon (probably will write about that later lol) that was incredible! The flavor from it was great!

So my next adventure had me picking up some duck fat to use in various foods for that great flavor. I decided to go with potatoes because they are my favorite side to work with. Some potatoes, salmon and green beans make a great meal.

Trust me next time you are shopping if you see some duck fat in the meat section of Wegman’s pick it up! Enjoy guys!

Island Woodfire Grilled Salmon, Garlicky Green Beans & Duck Fat Smashed Potatoes
  • 12 wholebaby Yukon Gold potatoes(washed)
  • salt (for water)
  • 2-3 spoonfuls duck fat (or lard)
  • 1 package Grill Mates Island Woodfire Marinade
  • 1/4 cup oil
  • 2 tbsp water
  • 2 tbsp cider vinegar or white vinegar (I used cider vinegar)
  • 2 Salmon fillets
  • 1 package Wegman’s Green Beans (save a little time and grab this bag. You can sauté them microwave them)
  • For the Salmon:
  • Mix marinade, oil, water and vinegar in small bowl. Reserve 2 tablespoons marinade for basting. Place salmon in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
  • Refrigerate 15 minutes or longer for extra flavor. (Marinade seafood no longer than 30 minutes). Remove from marinade. Discard any remaining marinade.
  • I baked the salmon fillets until cooked through, basting with reserved marinade halfway through cooking. Discard any remaining marinade.
  • For Potatoes:
  • Add the potatoes to a pot and cover with a few inches of water. Pour salt into the water. Cover and bring the water to a boil. Remove the lid and simmer until you can pass a fork through the potato. Drain the potatoes and let the residual heat dry the skins.
  • Using the flat side of a chef’s knife (or the bottom of a plate), gently smash the potatoes so they are about 3/4″ thick.
  • In a cast iron skillet, heat the duck fat until hot, then add the potatoes in a single layer. Fry until they potatoes are brown and crispy on one side, then use tongs to flip them and brown them on the other side.
  • Drain on a paper towel lined rack and serve immediately.
  • For the Green Beans, I kept it simple. Microwave half the time on the package directions.
  • Sautéd them in some butter, lots of garlic, pepper, paprika and onion powder.
  • I like them with a bit of a crunch to them, so I try not to over cook them to the point where they get soggy.

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