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Duck Fat Fried Potatoes ( Pomme Sarladaise) Sous vide

September 9, 2010 by Jennifer Che 2 Comments

_MG_4049-2
This post is part of a larger post titled Foodbuzz 24×24: Culinary Tour Around the World – Sous Vide Style. In that post, I created a 3-course dinner showcasing the sous vide technique on a variety of cuisines. These potatoes (pomme sarladaise) was a component in the duck confit salad, the French part of the meal.

When you usually read articles about sous vide, you probably hear authors extolling sous vide’s wonderful abilities to make a perfectly rare steak or a beautifully soft short rib. Less often do you hear about people using sous vide to cook vegetables.

Yet sous vide is often used in high-end restaurants, and Thomas Keller uses it extensively both at  per se and The French Laundry.

Here, potatoes are cooked sous vide in duck fat. This method reduces the sheer volume of duck fat that needs to be used in order to fully coat the potatoes. Furthermore, excess cooking won’t cause the potatoes to become too mushy and lose their shape.

Duck fat
You can buy a duck and render your own duck fat. Or, if you’re like me, you can go to your local gourmet market and buy a tub of this stuff. It’s not horribly expensive, and will last you a long time.
Potatoes sous vide in duck fat
Potatoes need to be kept in a single layer in the vacuum bag.
Herb sachet
Put garlic, thyme, and other herbs in a small bag. I use these disposable empty tea bags, which work pretty well.
Potatoes sous vide in duck fat
Seal it up!

Potatoes sous vide in duck fat
Cook at 180 °F for 20-25 minutes. Remove from bag and pan-fry about 1 1/2 minutes on each side, or until golden brown.

Duck Fat Fried Potatoes (Sous vide)
4 thin slices garlic
2 thyme sprigs
2 small bay leaves
10 black peppercorns
24 Yukon Gold potato rounds
Kosher Salt
150g rendered duck fat
Canola Oil
25g unsalted butter
10 g minced shallots
flat leaf parsley (minced)

Make herb sachet with garlic, thyme, bay leaves, and peppercorns (I used a tea bag to hold it all together). Cut potatoes into 3/8 inch rounds (24 slices). Seal in a vacuum bag with duck fat (mixed with a sprinkling of salt), and herb sachet. Cook sous vide at 180 °F for 20-25 minutes. Remove from bag and pan-fry about 1 1/2 minutes on each side, or until golden brown.

Enjoy with your class duck confit salad, or just on its own!
Confit duck leg frisee salad

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All Rights Reserved

Filed Under: Appetizer, French, Recipe, Sous vide, Vegetables

« Foodbuzz 24×24: Culinary Tour Around the World – Sous Vide Style
Duck leg confit, Pomme Sarladaise, Fried Hen Egg, and Frisee Salad »

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Comments

  1. dmg says

    October 29, 2012 at 8:53 am

    What do you do with the shallots? the recipe never mentions them (aside from the list of ingredients).

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  2. Jennifer Che says

    October 29, 2012 at 10:11 am

    Good question! I’m really sorry, but I have no idea. I have since returned the book to the library, and I honestly don’t know if I used them or not. So sorry!

    Log in to Reply

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Welcome to Tiny Urban Kitchen!

JenChe

Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am a Boston to Hong Kong transplant, born and raised in Ohio with parents from Taiwan. Feel free to head on over to the About page if you want to learn more about me, or just explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!
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