Gastronomixs

Roseval potato confit in duck fat

Duck fat is perfect to use for a confit. The potatoes absorb all the flavours added to the fat, resulting in a beautiful product bursting with flavour.

Roseval potato confit in duck fat

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Ingredients

1

litre

duck fat

3

cloves

garlic

10

sprigs

thyme

2

 

bay leaves

10

 

potatoes, Roseval

Preparation method

  • Preheat the oven to 90°C, leaving the ventilation vents open.
  • Leave the goose fat to melt in an oven dish with the garlic, thyme, and bay leaves.
  • Rinse the potatoes and pat them dry.
  • Cut the potatoes into slices of 1cm and place them in the melted goose fat.
  • Place the oven dish with the goose fat and potatoes in the oven and cook for 2 to 2.5 hours.
  • Allow the potato slices to cool down in the goose fat.

Serving suggestions

  • As a side dish in a main course with lamb, aubergine, and tomato.
  • As a component in a salad with smoked fish.
  • In a composition with components of tomato, courgette, aubergine, and duck.

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