Ingredients
- 2 small yukon gold potatoes
- 2 cloves garlic
- 5 sprigs thyme, finely chopped
- 3 sprigs dill, finely chopped
- 1 cup (240ml) heavy cream
- ¼ cup (60g) unsalted butter
- ¼ cup (60g) milk
- 2 tsp (8g) worcestershire sauce
- 2 large russet potatoes
- 4 cloves garlic
- 3 sprigs thyme
- 2 sprigs rosemary
- 1 lemon, peeled
- 1 pint (480ml) lemon juice
- 2 quarts (2L) water
- 3 quarts (3L) duck fat
- 4 Tbsp (120g) cornstarch
- 2 Tbsp (30g) kosher salt for brine, plus more for seasoning
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