Gastronomixs

Potato prepared in duck fat

Goose fat is a perfect basis in which to cook or confit a product. This applies not only to game and poultry, of course, but certainly to potatoes as well. The potato is porous, and will readily absorb the refined flavour of the rich fat. The added ingredients give them an extra dimension of flavour. This is a way of elevating the potato to a higher level, making it perfectly suited as an essential component of a fine dish.

Potato prepared in duck fat

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Ingredients

10

 

waxy potatoes

300

g

duck fat

1

clove

garlic

4

sprigs

thyme

1

sprig

rosemary

4

 

bay leaves

15

 

black peppercorns

 

 

salt

 

 

clarified butter

Preparation method

  • Wash the potatoes thoroughly and cut them into slices about 5mm thick.
  • Heat the duck fat with the garlic and herbs.
  • Season with salt and pepper.
  • Divide the potato slices into vacuum bags and cover with the duck fat.
  • Vacuum seal the bags and cook the potatoes thermobath of exactly 85°C for 25 minutes.
  • Quickly cool back on ice water or in a blast chiller. 
  • Remove from the fat and dry with paper towels.
  • Before serving, fry in clarified butter with a thinly sliced shallot.

Serving suggestions

  • As a component in a composition with legumes, celery root, onion or mushrooms.
  • As a basis for an elegant amuse-bouche with smoked fish, sour cream and caviare.
  • As a component in a composition with legumes, celeriac, onion or mushrooms.

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