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This duck fat potato rosti recipe is a layered, pan fried appetizer infused with garlic and rosemary. Most of the prep time for this recipe requires resting in the fridge, making it a perfect make ahead bite for company.
About the Taste
Think of this as the ultimate high-end hash brown. In the culinary world, duck fat is known as “liquid gold” for a reason. It delivers a savory richness and an unparalleled, glass-like crisp you simply cannot get with any other fat. By layering and pressing the potatoes, the inside stays creamy and fluffy while the duck fat fries the exterior till you have the best crunch. Top with a creamy egg yolk sauce, fresh chives, and caviar for an unmatched bite.
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Table of Contents
The Duck Fat Guide
Where to Buy
You don’t have to go to a specialty butcher to find duck fat. A lot of grocery stores carry it in the baking aisle near the oils or in the pre-packaged meat section. You can also find it online.
- Buy Locally: If you want to buy it near you, EPIC Provisions has an online tool that shows you if they sell in your area. They come in 11 oz jars so you can either buy 2 or make sure you use a pan to fry the potatoes in that isn’t too big, so the oil goes up high enough.
- Buy Online: If you don’t want to go searching, or duck fat isn’t sold near you, I really like Straight From France.
How to Store
- Fridge: Once opened, keep it in the refrigerator. It stays fresh for up to 6 months, though you should use it within 3 months for the best flavor.
- Freezer: If you aren’t planning on making more rosti anytime soon, duck fat freezes beautifully for up to a year.
- Pro-Tip: Always use a clean spoon when scooping it out to prevent any bacteria from getting into the jar, which helps it last longer.
Prep the Ingredients
The Herby Duck Fat
- Rosemary: Wash and leave whole.
- Garlic: Peel and slice into thin rounds.
- Prep-Ahead Tip: You can infuse the duck fat a few days early and keep it in the fridge. Just melt it down before you start layering the potatoes.
The Potato Bricks
- Prep: Wash and peel.
- Grate: Using either a food processor with the grating attachment or the large holes on a box grater, grate the potatoes.
- Prep-Ahead Tip: This can be done a day ahead and stored submerged in water in an airtight container in the fridge.
The Toppings
- Cream Cheese: Make sure it is completely at room temperature. If it is cold, the yolk won’t blend in smoothly, and you will end up with lumps in your sauce.
- Chives: Wash, thoroughly dry and chop very small.
Ingredient Swaps
- Duck Fat: You can swap this for clarified butter or any neutral, high heat point oil if you can’t find the duck fat. Clarified butter adds a rich, toasted flavor, while plain oil has the high smoke point needed for the crust without changing the flavor profile.
- Egg Yolk Sauce: You can use either mascarpone or sour cream instead. Mascarpone delivers a velvety creamy touch, while sour cream adds a tang that slight tang. Either go great with the herb-infused duck fat.
- Caviar: High quality salmon roe is the best move for a budget friendly version. You still get that briny pop that makes this dish a total vibe.
Similar Recipes
- Cheesy Potato Gratin Stacks: These individual stacks feature thinly sliced potatoes layered with plenty of Gruyère and heavy cream. They offer a similar concentrated potato flavor but with a softer, more indulgent cheesy finish.
- Domino Potatoes: This recipe has the ultimate crispy edge. You roast thin potato slices in plenty of butter. It delivers the same brick look but they are baked and they have an herb oil dipping sauce.
- Caviar Baked Potato: A total classic that hits the same luxury notes by pairing a fluffy potato base with briny caviar.
Nadia’s Tips
- Don’t Brown the Garlic: Keep the heat very low when infusing the duck fat. If the garlic or rosemary begins to sizzle or turn golden, the fat will become bitter. You want a gentle warm-through to pull out the aromatics flavors.
- Watch the Oil’s Temp: When it is time to fry the bricks, the oil needs to be shimmering but not smoking. If the oil is too cold, the potatoes will absorb the fat and become greasy rather than crispy. If it is too hot, the outside will burn before the inside is warmed through.
- Avoid Overcrowding: Fry the potato bricks in batches. If you put too many in the pan at once, the oil temperature will drop immediately, and the potatoes will steam. Giving them space ensures each side develops that uniform, glass-like crunch.
The Perfect Pairings
Blue Cheese Dirty Martini: This life changing cocktail is shaken with blue cheese for a milky finish and a delicious funk. The briny olive notes and creamy texture are the perfect bold match for salty, crispy duck fat potatoes.
Boneless Prime Rib: A slow roasted centerpiece that is tender and perfectly marbled, served with a savory au jus and bright horseradish. It is the ultimate luxury main to serve after this savory, herby appetizer.
Arugula Fennel Salad: Shaved fennel and fresh arugula tossed in a viral honey dijon dressing. This is a great fresh side to brighten up the menu.
Berry Panna Cotta: Silky smooth and topped with boozy, tangy macerated berries for a luxe finish. This is the best make ahead dessert to end a high end dinner party on a light and polished note.
Duck Fat Potato Rosti FAQ
Duck fat is known throughout the culinary world as “liquid gold”. Not only will it give you unmatched crisp, but it has a rich savory flavor that you can’t match with butter.
Russet potatoes are the best choice for this recipe because their high starch content creates a fluffy interior and a superior crunch. Yukon Golds are waxier and will result in a denser, creamier texture that won’t hold the “brick” shape as well after pressing.
Pressing the potatoes under weight for at least 6 hours is what creates those tight layers. Pressing them in the fridge, and then in the freezer for a bit, ensures the bricks stay together when you slice and fry them the next day. If you skip or try to shorten the time, there is a good chance they will fall apart.
While rosemary and garlic are the classic choice, you can easily swap in thyme or sage to match your menu. Just be sure to strain the herbs out after warming the fat so they do not burn while the potatoes are frying.
Duck Fat Potato Rosti with Cured Yolk Cream
Equipment
- saucepan
- food processor with grating attachment, or a large hole grater
- 2 8×8 baking dish
- parchment paper
- Heavy weights or cans
- 2 Mixing bowls
- fine mesh strainer
- hand mixer, with whisk attachment
- piping bag and tip, or spoon
Ingredients
- 2 cups duck fat, or clarified butter
- 4 garlic cloves, peeled and sliced
- 1 rosemary sprig
- 1/2 cup heavy cream
- 1/2 tsp kosher salt, plus more for sprinkling
- 1/2 tsp white pepper
- 3 1/2 lb russet potatoes, peeled and grated
- 8 egg yolks
- 8 oz cream cheese, room temperature
- 1 lemon, zest only
- 2 tbsp chives, finely chopped
- 1 oz caviar, approx. 1/2 tsp per bite
Instructions
- Infuse the Fat: Add duck fat, garlic, and rosemary to a saucepan. Bring to a slow simmer, then reduce heat to low for 10 minutes. Remove from heat and let steep.1 cups duck fat, 4 garlic cloves, 1 rosemary sprig
- Prepare the Potatoes: Whisk heavy cream, salt, and white pepper in a large bowl. Add grated potatoes and toss to coat thoroughly.1/2 cup heavy cream, 1/2 tsp kosher salt, 1/2 tsp white pepper, 3 1/2 lb russet potatoes
- Layer and Bake: Preheat oven to 300°F (150°C). Grease an 8×8 baking dish and line with two overlapping sheets of parchment paper. Discard the garlic and rosemary in the infused duck fat.Spread a small amount on the bottom, a layer of potatoes, and then spoon on more duck fat and sprinkle with salt. Press firmly. Repeat this process three times, until all the potatoes are used up. Place a sheet of parchment paper over the top and weigh down with a second baking pan, pressing well. Bake for 1 hour 30 minutes. Turn off the oven and let the dish remain inside for 30 minutes.
- Press and Chill: Remove from oven. Place heavy weights inside the top baking pan to compress the potatoes. Cool at room temperature for 1 hour, then refrigerate for 6-12 hours (or overnight).
- Freeze and Cut: Flip the potato block from the dish directly onto a cutting board. Keep the parchment paper covering it, and place everything in the freezer for 45 minutes to firm.
- Make the Yolk Sauce: Fill a saucepan with 1/3 water and bring to a simmer. Place egg yolks in a heat-proof bowl over the simmering water. Whisk constantly for 2 minutes until thickened and jammy. In another bowl, strain the yolks into the room temperature cream cheese. Add lemon zest and with a hand mixer, whip until smooth. Refrigerate for 30 minutes to set.8 egg yolks, 8 oz cream cheese, 1 lemon
- Fry the Pave: Take the potatoes out of the freezer and cut the block into uniform rectangles. Heat remaining duck fat in a skillet over medium heat. Fry potato rectangles until golden brown, approximately 10 minutes per side. Remove and drain on a wire rack.1 cups duck fat
- Assemble: Transfer the yolk sauce to a piping bag. Pipe onto each cooled potato brick. Top with chopped chives and about 1/2 teaspoon of caviar.2 tbsp chives, 1 oz caviar
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
