Have plenty of duck fat left over from the holidays, and wanted to try this.
Anybody got a good recipe?
Thomas Keller has a nice recipe for Potatoes Pavé in his Ad Hoc cookbook. But that recipe uses cream as the fat.
This is essentially the same recipe but using duck fat
http://120dollarsfoodchallenge.com/2010/08/12/confit-potatoes/
METHOD
Heat oven to 200C. Grease a square high sided baking tin or casserole dish with duck fat or brush with oil.
Thinly slice potatoes, about 5mm in thickness. Layer the potatoes closely together in the tin. Try to fill in as many gaps as you can and keep it as evenly layered as possible. Sprinkle salt and pepper over the potatoes as you go. If you want to you can include finely chopped garlic as well, although this will flavour the oil quite a bit.
Melt the fat and pour all around the potatoes, or pour the olive oil over the top. Bake in 200C oven for 50 minutes. The potatoes will simmer, submerged under a layer of oil. From time to time, press down firmly on the top of the potatoes to squash them closer together.
Remove from oven and allow to cool slightly. Carefully pour off oil or fat – you can keep the duck fat for another time. Drain on some kitchen towel if you really want to eliminate the grease. Allow to cool five minutes before slicing into squares.
that sounds like the richest dish of all time. i want it.
So do I. Sounds great; I think I may have to experiment before the dinner, thanks
Mark - Sean Brock has a recipe for Heirloom Potato Confit in his recently released cookbook Heritage. I haven’t made it yet, but do have my eye on it. I’ve made the Keller potato pave recipe before. While it is delicious, it is a lot of work. I think if you have the ingredients, the Brock one might be what you are looking for.
This recipe has served me well (as has the author)
I don’t think the Keller recipe is too bad especially if you have a mandoline. Here’s a video of Thomas Keller making the dish (with Martha Stewart) on TV and his recipe.