Potato Confit
Shaun Searley
- Level
Intermediate
- Cooking
35m
- Overrall
16h+
- Ready
King Edward Potato
70.55oz
Duck Fat
7.05oz
Vegetable Oil
to fry
Dressing Mustard
to taste
Flaky Salt
to taste
Salt
0.71oz
Mandoline
Loaf Pan
Parchment Paper
Aluminum Foil
King Edward Potato
70.55ozDuck Fat
7.05ozVegetable Oil
to fryDressing Mustard
to tasteFlaky Salt
to tasteSalt
0.71oz
Mandoline
Loaf Pan
Parchment Paper
Aluminum Foil
Potato Confit
Shaun Searley
Slice 70.55oz of peeled king Edward potatoes on a mandolin
Place the sliced potatoes in a large bowl and add 0.71oz of salt
Add 7.05oz of duck fat. Mix to combine
Brush a loaf tin with oil and cover with parchment paper. Place the sliced potatoes one by one in the tin
Preheat the oven to 320 °F
Cover the potato with the parchment paper and with aluminum foil
Bake for 3h until the potato is fully cooked
Remove the aluminum foil when the potato is completely soft. Place a second tin on top and add a heavy weight. Chill for 12h until set
Remove the potato from the loaf tin and discard the parchment paper
Cut the potato into 1.2in x 1.2in rectangular pieces
Preheat vegetable oil to 356 °F to submerge the potato pieces. Fry until golden and crispy. Avoid overloading the pan to prevent the pieces from touching each other
Transfer to a bowl
Drizzle mustard dressing and season with flaky salt to taste
Serve. The confit potatoes are ready
Enjoy!