METHOD
Prepare up to two days in advance. If larger, chop the fingerlings into smaller pieces. In a large bowl, combine potatoes, duck fat, rosemary, sea salt and black pepper; mix until potatoes are evenly coated with oil and seasoning.
Roll out two large sheets of aluminum foil with shiny side up and place even amounts of the mixture on top. Bring the sides together and roll edges together; repeat with the ends, mimicking an envelope shape. Be sure contents are wrapped tightly. Prepare 2 more large sheets of aluminum foil with shiny side up and wrap each packet again for a secure double wrap. Refrigerate until ready to transport. While adventuring, keep the packets cold sealed inside a plastic bag in a cooler for as long as possible.
When ready to cook, prepare a wood fire. If using a grate, cook the packets over medium sized flames. If not using a grate, allow the fire to die down to hot coals and place the packets directly into them. Cook over the fire for about 30 to 40 minutes; rotating the packets every 5 minutes to ensure they cook evenly. After 25 minutes, cut into a packet with a sharp knife the check doneness; be cautious of the steam. Once ready; set aside to cool for 5 minutes. Bon appetit!
METHOD
Prepare up to two days in advance. In a large bowl, combine vegetables, beef tallow, basil and beef bites; mix until evenly coated with oil and seasoning.
Roll out two large sheets of aluminum foil with shiny side up and place even amounts of the mixture on top. Bring the sides together and roll edges together; repeat with the ends, mimicking an envelope shape. Be sure contents are wrapped tightly. Prepare 2 more large sheets of aluminum foil with shiny side up and wrap each packet again for a secure double wrap. Refrigerate until ready to transport. While adventuring, keep the packets cold sealed inside a plastic bag in a cooler for as long as possible.
When ready to cook, prepare a wood fire. If using a grate, cook the packets over medium sized flames. If not using a grate, allow the fire to die down to hot coals and place the packets directly into them. Cook over the fire for about 30 to 40 minutes; rotating the packets every 5 minutes to ensure they cook evenly. After 25 minutes, cut into a packet with a sharp knife the check doneness; be cautious of the steam. Once ready; set aside to cool for 5 minutes. Season with sea salt if needed. Sit back, soak in the beauty and enjoy!