Sweet potatoes steamed in duck fat
Cold weather comfort food! Make sure the liquid doesn't evaporate too quickly; otherwise, add a little water at the end of cooking to ensure a thick, velvety sauce to coat the vegetables.
Ingredients
- 2 medium leeks
- 2 lbs sweet potatoes
- 4 tbsp duck fat
- 1 tbsp mustard seed
- 1 tsp thyme
- 1 tsp sage
- 1 tsp fennel seeds
- 2 bay leaves
- Salt and pepper to taste
- Hint of grated nutmeg
- ½ cup chicken stock
- 1 tsp honey (opt.)
- 1 tbsp apple cider vinegar
Method
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1
Clean leeks. Slice the whites into 3-inch sections. Chop greens into large pieces.
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2
Wash sweet potatoes thoroughly. Cut into pieces equal in size to leeks.
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3
Put a thick-bottomed pot on medium heat. Add duck fat and mustard seeds. When they begin to sizzle, add leek greens and stir well.
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4
Place sweet potatoes and leeks in the pot. Add thyme, sage, fennel, bay leaves, salt, pepper and nutmeg. Pour in chicken stock and cover. Reduce heat to low after about 5 minutes. Let steam in the pot until vegetables are tender, 15-20 minutes.
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5
Add honey and vinegar. Shake the pot to coat the vegetables. Cook a few minutes more, uncovered, to reduce the juice. Let stand a few more minutes before serving.
