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    Home » Recipe » Appetizer

    Duck Fat Fried Potatoes ( Pomme Sarladaise) Sous vide

    Published: Sep 9, 2010 · Modified: Aug 15, 2017 by Jennifer Che

    _MG_4049-2
    This post is part of a larger post titled Foodbuzz 24x24: 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 ½ 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 ⅜ 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 ½ 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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    Jennifer Che Tiny Urban Kitchen
    Jennifer Che Tiny Urban Kitchen

    Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am an expat who moved from Boston to Hong Kong 5 years ago. Born and raised in Ohio to Taiwanese immigrant parents, I am a chemistry nerd, patent attorney by day, blogger by night, church musician on weekends, and food enthusiast always. Feel free to explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!

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