Yeah, I know I keep saying I am not posting over the holidays, but I couldn't resist posting this.
These looks so good I thought somebody might just like to try them for a Christmas meal. Can't you just imagine the delicious crunchiness in your mouth and the sublime taste of the duck fat. Makes me wish I was entertaining. It looks simple enough but you obviously have to plan ahead. Maybe for a New Year treat.
Thousand-Layer Duck Fat Potatoes
When chef Shaun Searley prepares these crispy potatoes at The Quality Chop House, he starts with
King Edward potatoes, which have a fluffy texture. Be sure to start a day ahead so the cooled confited potatoes slice cleanly.
4 1/2 lbs King Edward, Kennebec, or Yukon Gold potatoes, peeled and cut lengthwise into 1/8-inch-thick slices
1/2 cup duck fat, melted
1 Tbs plus 1 1/2 teaspoons kosher salt, divided Vegetable oil, for frying
1. Preheat oven to 300°F. Line an 8-inch square baking pan with parchment paper, allowing 2 inches of overhang on all sides. Toss together potatoes, duck fat, and 1 tablespoon salt in a large bowl until well coated. Place a single layer of potatoes in prepared pan. Top with a second layer of potatoes, covering any gaps in first layer. Repeat layers with remaining potatoes. Drizzle any remaining duck fat in bowl over top. Cut an 8-inch square of parchment paper, and press directly onto surface of potatoes. Cover pan tightly with aluminum foil. Bake in preheated oven until potatoes are tender (removing foil to test with a wooden pick), 2 to 3 hours.
2. Transfer pan to a wire rack, and remove foil, leaving parchment sheet on potatoes. Set a second 8-inch square pan on top of potatoes in pan, and weigh it down with unopened canned goods. Let cool to room temperature, about 1 hour. Chill potatoes 8 hours or overnight with weighted pan on top.
3. Remove weighted pan and top parchment sheet; discard parchment sheet. Run a knife around edges of pan to loosen potato cake. Invert potato cake onto a cutting board; remove and discard parchment liner. Cut potato cake into 7 equal strips (about 1 inch wide). Cut each strip crosswise into 3 equal pieces. Using a knife, carefully split each piece in half to form 42 (about 2 1/2- x 1-inch) pieces (about 3/4 inch thick). Transfer potato pieces to a baking sheet lined with parchment paper, and freeze until solid, at least 30 minutes or up to 1 month. (If freezing to use at a later date, transfer frozen potato pieces to a large ziplock plastic freezer bag.)
4. While potatoes are freezing, heat 1 1/2 inches of oil in a Dutch oven over medium-high to 375°F. Working in batches, fry frozen potato pieces (keeping remaining pieces frozen), turning occasionally, until golden brown and crispy, 5 to 6 minutes. Using a slotted spoon or spider, transfer potato pieces to a brown paper–lined rimmed baking sheet. Sprinkle fried potatoes evenly with remaining 1 1/2 teaspoons salt. Serve immediately.
Servings: 10
Source: Food and Wine
Have a great holiday
These looks so good I thought somebody might just like to try them for a Christmas meal. Can't you just imagine the delicious crunchiness in your mouth and the sublime taste of the duck fat. Makes me wish I was entertaining. It looks simple enough but you obviously have to plan ahead. Maybe for a New Year treat.
Thousand-Layer Duck Fat Potatoes
When chef Shaun Searley prepares these crispy potatoes at The Quality Chop House, he starts with
4 1/2 lbs King Edward, Kennebec, or Yukon Gold potatoes, peeled and cut lengthwise into 1/8-inch-thick slices
1/2 cup duck fat, melted
1 Tbs plus 1 1/2 teaspoons kosher salt, divided Vegetable oil, for frying
1. Preheat oven to 300°F. Line an 8-inch square baking pan with parchment paper, allowing 2 inches of overhang on all sides. Toss together potatoes, duck fat, and 1 tablespoon salt in a large bowl until well coated. Place a single layer of potatoes in prepared pan. Top with a second layer of potatoes, covering any gaps in first layer. Repeat layers with remaining potatoes. Drizzle any remaining duck fat in bowl over top. Cut an 8-inch square of parchment paper, and press directly onto surface of potatoes. Cover pan tightly with aluminum foil. Bake in preheated oven until potatoes are tender (removing foil to test with a wooden pick), 2 to 3 hours.
2. Transfer pan to a wire rack, and remove foil, leaving parchment sheet on potatoes. Set a second 8-inch square pan on top of potatoes in pan, and weigh it down with unopened canned goods. Let cool to room temperature, about 1 hour. Chill potatoes 8 hours or overnight with weighted pan on top.
3. Remove weighted pan and top parchment sheet; discard parchment sheet. Run a knife around edges of pan to loosen potato cake. Invert potato cake onto a cutting board; remove and discard parchment liner. Cut potato cake into 7 equal strips (about 1 inch wide). Cut each strip crosswise into 3 equal pieces. Using a knife, carefully split each piece in half to form 42 (about 2 1/2- x 1-inch) pieces (about 3/4 inch thick). Transfer potato pieces to a baking sheet lined with parchment paper, and freeze until solid, at least 30 minutes or up to 1 month. (If freezing to use at a later date, transfer frozen potato pieces to a large ziplock plastic freezer bag.)
4. While potatoes are freezing, heat 1 1/2 inches of oil in a Dutch oven over medium-high to 375°F. Working in batches, fry frozen potato pieces (keeping remaining pieces frozen), turning occasionally, until golden brown and crispy, 5 to 6 minutes. Using a slotted spoon or spider, transfer potato pieces to a brown paper–lined rimmed baking sheet. Sprinkle fried potatoes evenly with remaining 1 1/2 teaspoons salt. Serve immediately.
Servings: 10
Source: Food and Wine
Have a great holiday
I am not a fan of duck or goose fat, so those are not for me.
ReplyDeleteHave a wonderful holiday period.
Thanks Sue. You too.
DeleteAre you doing Words tomorrow?
I hope so. It depends on when/whether Cindi puts up the prompts.
DeleteNext month (next week) they will be back at my blog.
That's probably easier even if they are coming from Mark LOL.
Delete