Ok trying this again. I plan to make duck confit for dinner and would like to roast fingerling potatoes in the duck fat. The logistics of this are a bit of a problem however as the only duck fat I will have is that rendered from the legs used for the confit. If I cook the duck for 3 hours it is just not going to work to then turn around and reuse the fat on the potatoes before dinner. I have 2 choices I think, A) make the confit one day and serve(reheated) the next day with freshly roasted potatoes. B) forget about doing the potatoes in duck fat.
Suggestions? I have made the confit before and I have found it reheats very well. In the past I have made if for myself and it usually finishes cooking about 9 pm. This time around will be for company.