This is the classic accompaniment to duck confit, though I make it all the time—as a side dish for baked mushrooms or a steak, or sometimes as a main dish in its own right, in which case I make a salad too, perhaps with frisée or green beans.
Recipe information
Yield
enough for 4, as an accompaniment
Ingredients
medium potatoes – 4
duck fat – 3 tablespoons
the leaves from a couple of sprigs of thyme
garlic – a single clove, chopped
Preparation
Preheat the oven to 400°F (200°C). Peel the potatoes and slice them as thinly as you can. They should be no thicker than 1/8 inch (3mm). Melt the duck fat in a shallow, heavy pan—I use a cast-iron skillet—turn off the heat, and add the potato slices, neatly or hugger-mugger, seasoning them with salt, black pepper, thyme leaves, and a little chopped garlic as you go. Bake for thirty-five to forty minutes, until golden brown.
