Introduction Of How To Make Easily Duck Fat Potatoes In 2022
How To Make Easily Duck Fat Potatoes In 2022. To make these crispy potatoes at The Quality Chop House, chef Shaun Searley begins with King Edward potatoes, which are known for their fluffy texture. Make sure to start a day ahead of time so that the confited potatoes can be sliced easily. It is therefore possible to preserve the portioned potatoes for up to one month in the freezer prior to deep-frying them.
Ingredients Checklist of the Ingredients
- Peeled and sliced into 1/8-inch-thick slices,
- 4 1/2 pounds King Edward, Kennebec, or Yukon Gold potatoes (or a combination of these)
1/2 cup melted duck fat
- 1 tablespoon + 1 1/2 teaspoons kosher salt, divided Vegetable oil for frying
- 1/2 cup duck fat
First, we’ll have a look at what to do
Preheat the oven to 300 degrees Fahrenheit. Prepare an 8-inch square baking pan by lining it with parchment paper, leaving a 2-inch overhang on all four edges. In a large mixing basin, toss together the potatoes, duck fat, and 1 tablespoon salt until thoroughly combined. Place a single layer of potatoes in the pan that has been prepped.
Add a second layer of potatoes on top, filling up any gaps left by the previous layer. Continue layering the potatoes until all of the potatoes are used. Any leftover duck grease in the dish should be drizzled over the top. Remove the potatoes from the oven and place them on a piece of parchment paper cut to 8 inches square. Aluminum foil should be used to completely cover the pan. Bake in a preheated oven for 2 to 3 hours, or until potatoes are soft when tested with a wooden pick after removing foil.
Transfer the pan to a wire rack and carefully peel away the foil, leaving the paper sheet on top of the potatoes. Place a second 8-inch square pan on top of the potatoes in the first pan and fill it with unopened canned goods to weigh it down. Allow for cooling to room temperature, which should take around 1 hour. Place a weighted pan on top of the potatoes and chill for 8 hours or overnight.
Carefully remove the weighted pan and top parchment sheet from the oven and discard them. To loosen the potato cake, run a knife over the sides of the pan. After inverting the potato cake onto a cutting board, peel away and discard the parchment paper. Using a knife, cut the potato cake into seven equal strips (about 1 inch wide).
Each strip should be cut into three equal parts when cut across. Carefully cut each piece in half with a knife to get 42 pieces (about 2 1/2 x 1 inch) that are approximately 3/4 inch thick. Transfer the potato pieces to a baking sheet lined with parchment paper and freeze until firm, at least 30 minutes or for up to 1 month, depending on your preference. (If storing potato pieces for later use, place frozen potato pieces in a big resealable plastic freezer bag before freezing.)
Preparation Step 4:
While the potatoes are freezing, heat 1 1/2 inches of oil in a Dutch oven over medium-high heat until the oil is 375 degrees Fahrenheit. Fry frozen potato pieces in batches (keeping the remaining parts frozen) until golden brown and crispy, about 5 to 6 minutes (turning once or twice). Transfer the potato pieces to a baking sheet coated with brown paper or a spider using a slotted spoon or a spider. The remaining 1 1/2 teaspoons salt should be sprinkled equally over the fried potatoes. Serve as soon as possible.