Sous Vide Potato Confit

Here is a take on a technique first done by Chris Huerta who I worked with at Old Edwards last.   He would confit the potatoes traditionally in a pot on the stove.  Here, I used seasoned duck fat and sous vide them at 176 deg F for 2.5 hours.  They will be crisped in a pan to order and served with…?

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One Response

  1. Looks like cheese. Interesting.

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