POTATO MILLE FEUILLE & DUCK FAT

Ingredients

• 1.5 kg Potatoes (starchy potatoes such as Russet, peeled)
• 100 g Duck Fat (rendered duck fat, solid at room temperature)
• 2 Tbsp Corn Flour (light dusting between layers)
• 200 g White Beans (canned or cooked, any white bean, lentils or other pulse)
• 30 g Butter (for frying, mixed with oil to prevent burning)
• 15 ml Neutral Oil (high‑smoke‑point oil such as grapeseed or canola)
• to taste Salt
• to taste Black Pepper

Instructions

1. Slice the potatoes

   Peel the potatoes and run them through a mandolin set to the thinnest setting (about 1 mm). Collect the slices in a large bowl.

   Time: PT15M

2. Melt the duck fat

   Place the duck fat in a saucepan over medium heat and melt until fully liquid.

   Time: PT5M

   Temperature: medium heat

3. Coat the potato slices

   Pour the melted duck fat over the potato slices and toss gently until every slice is evenly coated.

   Time: PT5M

4. Prepare the baking tin

   Line the baking tin with a sheet of parchment paper.

   Time: PT2M

5. Layer the potatoes

   Lay a single layer of coated potato slices on the parchment, dust lightly with corn flour, and sprinkle a handful of white beans. Repeat the process, building up thin layers until the tin is full, making sure there are no gaps.

   Time: PT10M

6. Press and cover

   Place another piece of parchment on top of the stacked layers and press down with a second tray or a cast‑iron lid to keep the potatoes tightly packed.

   Time: PT2M

7. Bake the terrine

   Preheat the oven to 180°C (350°F). Bake the pressed terrine for 2 hours, covered with foil if the top browns too quickly.

   Time: PT2H

   Temperature: 180°C

8. Cool and chill

   Allow the terrine to cool to room temperature (about 30 minutes), then cover and refrigerate overnight to set.

   Time: PT30M

9. Unmold and slice

   Remove the terrine from the tin, invert onto a cutting board, peel away the parchment, and cut into 1.5‑cm thick slices using a serrated knife.

   Time: PT15M

10. Fry the slices

    Heat butter and oil in a skillet over medium‑high heat. Fry the potato slices, turning once, until both sides are golden‑brown and crisp, about 2‑3 minutes per side.

    Time: PT15M

    Temperature: medium‑high

11. Season and serve

    Season the fried slices with salt and freshly ground black pepper. Serve hot as a side dish or snack.

    Time: PT2M

Nutrition Facts

Calories

685

Protein

15 g

Carbohydrates

70 g

Fat

35 g

Fiber

8 g