If you make Miso-Braised Duck Legs, you’ll have fat left over from rendering the legs. Duck fat in general is a precious ingredient that lends amazing flavor to other foods, but the fat from these duck legs is especially delicious from the hint of miso. These crisp-on-the-outside smashed potatoes are the perfect vehicle for carrying that flavor. Serve them as a side dish for the duck or with meatloaf or roast chicken. They’re also a great hors d’oeuvre, especially topped with a dollop of sour cream.
If you don’t get 6 Tbs. of fat from the Miso-Braised Duck Legs recipe, add enough canola oil to equal 6 Tbs.
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