Ease of Preparation: Easy
Preparation Time: 45 Minutes
Yield: 4 servings
Ingredients:
- 1 large Yukon gold potato
- 1/3-cup duck fat (softened) (70 millilitres)
- 1 clove of garlic
- ¼ teaspoon salt (a good pinch)
- Pinch white pepper
Method:
Bring a medium pot of water to a simmer.
Peel the potato and cut it into 4 wedges. Turn the potato wedges into a barrel shape about 3 inches long and 1 inch thick.
Put the turned potatoes into a large zip lock bag with the duck fat, garlic, seasoning and expel any excess air from the bag. Seal it and place it in the simmering water. Cook for 35 minutes or until the potatoes are tender. Drain the fat from the bag and serve the potatoes with shaved Parmesan, ground porcini mushrooms and a few drops of truffle oil. Garnish with chives and serve with poached eggs or grilled salmon.