Duck Fat Fried Potatoes ( Pomme Sarladaise) Sous vide - Tiny Urban Kitchen

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.

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Step 1

Make herb sachet with garlic, thyme, bay leaves, and peppercorns (I used a tea bag to hold it all together).

Step 2

Cut potatoes into 3/8 inch rounds (24 slices).

Step 3

Seal in a vacuum bag with duck fat (mixed with a sprinkling of salt), and herb sachet.

Step 4

Cook sous vide at 180 °F for 20-25 minutes.

Step 5

Remove from bag and pan-fry about 1 1/2 minutes on each side, or until golden brown.

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