Duck Fat Potato Rosti with Cured Yolk Cream
These duck fat potato rostis are the ultimate savory bite. Grated russets are infused with garlic and rosemary duck fat, pressed overnight, and pan-fried for insane crunch. Finished with a jammy cured yolk cream and a bump of caviar.
Equipment
- saucepan
- food processor with grating attachment, or a large hole grater
- 2 8x8 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 8x8 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
Nutrition
Calories: 355kcal, Carbohydrates: 26g, Protein: 7g, Fat: 26g, Saturated Fat: 11g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Cholesterol: 186mg, Sodium: 207mg, Potassium: 610mg, Fiber: 2g, Sugar: 2g, Vitamin A: 620IU, Vitamin C: 9mg, Calcium: 68mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.