The Quality Chop House's confit potatoes
These super-indulgent chips from Quality Chop House are cooked in duck fat and gave become the stuff of London restaurant legend.
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Cooking tools:
- Terrine mold
- Mandoline
- Deep fryer
- Oven
- Mixing bowl
- Baking parchment
- Baking sheet
- Plate
- Weight
- Saucepan
- Stove
- Peeler
- Chef's knife
- Cutting board
- Refrigerator
Ingredients
- 1kg Maris Piper potatoes
- 125g duck fat
- 1 tbsp salt
- Oil, for deep frying
- Maldon sea salt, to taste
- Juice of ½ lemon
- ½ tsp cider vinegar
- 375ml vegetable oil
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