POTATO MILLE FEUILLE & DUCK FAT

A wonderful recipe recently picked up.
Thin layers of potatoes coated in duck fat and baked in the oven.
Once removed and cooled down completely they are sliced in 1.5 up to 2cm thick and fried.
A delight. Amazing recipe with only 3 ingredients
1.5kg of Potatoes (Mary Piper)
100g duck fat melted
Corn starch
Oven @160
2 terrines
Planning. It will take min 12hrs before being ready
Equipment:
BASICS:
De buyer affinity pots:
bit.ly/3DfOZS7
Kenwood mixer:
bit.ly/3iBItxm
Silicone spatula:
bit.ly/3uMUwNh
Glass bowl Pirex:
bit.ly/3oD17Zi
Whisk:
bit.ly/3iCoYo9
BAKING
Baking tray:
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Baking paper:
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Piping bag:
bit.ly/3iBhYrY
SOUS-VIDE:
Anova precision cooker:
bit.ly/2YtKPHI
Vaccum bag:
bit.ly/2YrG4hG
Vaccum sealer:
bit.ly/3BiGQfl
#youtube #pierrecooksathome #channel
#debuyer #anova #vogue #oxo #kenwood

[@EmperorOfSomething]

Very easy to follow! Can't wait to give this a try!

[@Pierrecooksathome]

Please let me know. Takes a bit of time but well worth the effort.

[@Socrates...]

Wow

[@manifestatione8360]

Very nice ty

[@serseriherif9530]

Tres impressionant mais quand même beaucoup de travail :) merci pour la partage

[@Pierrecooksathome]

Merci pour votre commentaire. Je vous encourage d’essayer quand même. Vous serez très satisfaits du résultat.

[@mycolorcodedlife8301]

0:47 …. The fact you placed the duck fat into the shape of a duck with 2 scoops of the spoon, let’s me know just how professional you are!

[@gregparadine7759]

This will complement beer battered fish for a nice fish and chips for dinner

[@melanietay3957]

What type of potatoes do you recommend?

[@seraeggobutterworth5247]

Is there a reason to use corn starch rather than potato starch?

[@Pierrecooksathome]

I think you could technically use both at the same ratio. The only difference is that cornstarch can be cooked for longer than potato starch and since you will leave your potatoes inside the oven for 2 hours it’s preferable.
Worth a try I guess to see the result with potato starch.

[@seraeggobutterworth5247]

@@Pierrecooksathome Thank you for answering! I didn’t know that about the different cooking times for potato vs cornstarch; very interesting.

[@jajinx2]

@@seraeggobutterworth5247 Hey, have you tried this with potato starch? How did it turn out?

[@user-pn3io5oy3i]

160 celcius or farenheit?

[@Pierrecooksathome]

This is Celsius.

[@Nour768]

👍👍👍👍👍👌😘🌹

[@farhansamad9110]

0 info on oven heat and so on

[@peterau1720]

its like a fry but you had to deconstruct the potato to reconstruct a potato to make it.

[@Pierrecooksathome]

Yes but once you make it all the layers bring extra crisp texture and is well worth the effort. Give it a try and let me know how you got on

[@user-pn3io5oy3i]

No salt?

[@Pierrecooksathome]

That would be for a personal preference. I rather add salt after the Mille feuille are cooked. Thank you for your comment

[@user-pn3io5oy3i]

@@Pierrecooksathome ok, thanks

[@megagem5047]

Not even salt or pepper or cream?

[@Pierrecooksathome]

You can add a pinch of salt if you want but I prefer without. You can salt it afterwards if need be once served.

[@Cold_Logic]

I feel like the oven step was completely skipped...not so handy