Duck Fat Potato Latkes
2 - 4 ppl
1 pound Russet potato, peeled and grated
1/2 medium onion, grated
2 large garlic cloves, minced
Salt (to taste)
Pepper (to taste)
8 tablespoons duck fat
3 tablespoons sour cream
2 tablespoons horse radish
Parsley, chopped (to garnish)
Step 1 - Our favorite way to get duck fat is to save the rendered duck fat from pan seared DUCKCHAR Moulard Duck Breast.
Step 2 - Combine potato and onion and use cheesecloth to drain excess liquid. The more liquid you eliminate, the easier it will be to crisp the edges of the latkes.
Step 3 - In large bowl, mix egg and garlic with drained potato and onion. Salt and pepper to taste.
Step 4 - In cast iron skillet, heat 4 tablespoons of duck fat over medium heat.
Step 5 - Add golf ball size scoops of latke batter to pan and flatten with a spoon. We prefer thinner latkes.
Step 6 - Cook until golden brown and crispy. Then flip and cook other side. Repeat process until all latkes are cooked.
Step 7 - Combine sour cream and horseradish, mix thoroughly, and serve as a side sauce with the warm latkes.