Potato prepared in duck fat

Duck 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.

Makes 2kg.

Potato prepared in duck fat

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




waxy potatoes



duck fat












bay leaves



black peppercorns

As needed:


butter, clarified

As needed:



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.

Previous page