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Confit potatoes
Serves 6 Sauces and accompaniments
Ingredients
- 1kg Maris Piper potatoes
- 125g duck fat
- 1tbsp salt
- oil, for frying
- Maldon salt, to taste
- mustard dressing (see recipe, below)
For the mustard dressing
- juice 1⁄2 lemon
- 1⁄2tsp cider vinegar
- 375ml vegetable oil
You will need
- 1.7 litre terrine mould
- cook's digital thermometer
Method
Preheat the oven to 120C/100C Fan/Gas 1⁄2 and line the terrine mould with baking parchment.
Peel the potatoes, then use a mandolin to slice them as thinly as possible. In a large bowl, toss the slices with the duck fat and salt. Layer the potatoes in the mould, one slice at a time, until you’ve built up multiple tiers. Cover with baking parchment and cook for 3 hours, or until tender. Place a small baking tray or plate on top of the parchment covering the potatoes, along with a few heavy weights (tins work well) and leave to cool, then chill overnight to compress.
The next day, remove the potato from the tray and cut it into 3 x 3cm pieces. Heat enough oil for deep-fat frying to 190C, either in a deep-fat fryer or a heavy-based saucepan. Fry the pieces for around 4 minutes, until croissant-gold. Sprinkle over some Maldon salt, drizzle with mustard dressing and eat immediately.
Mustard dressing
MAKES 1 LITRE
Mix the mustard, lemon juice and vinegar in a large bowl, then whisk in the vegetable oil until emulsified. Store, chilled, until required.
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