Duck-fat chips

Duck-fat chips

By
From
Botanical
Serves
4
Photographer
William Meppem

Ingredients

Quantity Ingredient
1kg sebago, spunta or large kipfler potatoes, peeled
1 litre duck or goose fat
1 head of garlic
handful thyme leaves, chopped
1 teaspoon salt
100ml peanut oil
sea salt flakes

Method

  1. Cut the sides off the potatoes so you have even-sized blocks of potato. Slice each block into 2 thick slices lengthwise then cut each slice in 2 lengthwise again. Rinse in warm water briefly, then dry thoroughly.
  2. In a deep, heavy-based saucepan cover the potatoes in duck fat, and add the garlic head, thyme and salt. Bring to the simmer over a low heat (the fat should be around 120°C) and cook for 5 minutes until parboiled. Remove from the heat and allow to cool.
  3. Drain the potatoes and garlic carefully from the fat, retaining the fat for another use. Break the garlic into its natural cloves, leaving the skins on.
  4. Heat the peanut oil in a wide frying pan over a high heat to about 180°C. Arrange the chips in the pan and shallow-fry gently. Turn the potatoes one by one as they colour until all sides are coloured evenly. Add the garlic cloves and cook for a few more minutes. Drain off any excess oil, retaining the chips in the pan, and continue to fry gently until crisp all over. Season with sea salt flakes.

Chef’s note

  • This is the ultimate chip – suited to serving with any roasted and grilled meats. You can substitute olive oil or water for the duck or goose fat in the early cooking, but there will be a big difference in taste. Duck fat is often used in cooking in the south-west of France and the people of that region are reported to have very low heart-related illnesses; they believe duck fat is a good unsaturated fat, and perfect if you have a healthy enjoyment of their local red wine.
Tags:
restaurant
chef
high end
cuisine
Botanical
complex
challenging
fine dining
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