Slice <quantity>2<unit>kg</unit></quantity> of peeled king Edward potatoes on a mandolin

Place the sliced potatoes in a large bowl and add <quantity>20<unit>g</unit></quantity> of salt

Add <quantity>200<unit>g</unit></quantity> 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 <temperature>160<unit>°C</unit></temperature>

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 <quantity>3<unit>cm</unit></quantity> x <quantity>3<unit>cm</unit></quantity> rectangular pieces

Preheat vegetable oil to <temperature>180<unit>°C</unit></temperature> 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!