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.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.