Crispy Potato “Bricks” & Egg Yolk Cheese
Directions
- 1Add the duck fat to a saucepan with the garlic cloves and rosemary sprig. Let it come to a slow simmer and then turn to low. Let it sit for 10 min and turn the heat off. Let the garlic and rosemary infuse the fat.
- 2Mix the cream, salt and white pepper. Add in the potatoes and mix.
- 3Grease a baking dish (8x8). Overlap 2 parchment paper sheets over it. Add a bit of the duck fat on the bottom and then a layer of potatoes followed by more duck fat and a sprinkle of salt. Press well. Repeat 3 times. Press the potatoes well with your hands and add another parchment paper on top. Add another baking pan on top and let it bake at 300F for 1 hr 30 min. Turn oven off and let the potatoes sit there for 30 min.
- 4Remove from oven, add some cans on top of the other pan to press the potatoes. Let it cool on the counter and refrigerate 6-12 hrs.
- 5Remove from fridge, flip the potatoes onto a cutting board and still covered place in the freezer for 45 min.
- 6Fill a saucepan with 1/3 water and simmer. Add the yolks to a bowl and place over the simmering pot of water and lower to heat to low. Mix it with a spatula and cook til slightly thickened and jammy. About 2 min, mixing non stop.
- 7Strain onto the cream cheese and add the lemon zest. Whip until smooth and you can refrigerate for 30 min to set.
- 8Cut the potatoes into rectangles.
- 9Fry the potato bricks until nice and golden on both sides in duck fat, about 10 min per side.
- 10Let the fried potato bricks cool.
- 11Pipe the yolk cheese onto the cooled potato bricks, add chives and caviar.
Ingredients
- 3.5 lb russet potatoes, peeled and grated
- 0.5 cup heavy cream
- 0.5 cup duck fat or clarified butter
- 4 garlic cloves
- 1 rosemary sprig
- 0.5 tsp white pepper
- 0.5 tsp kosher salt
- 8 egg yolks
- 8 oz cream cheese, room temp
- chives
- 1 lemon zest
- to taste caviar
Equipment
saucepanbaking dish (8x8)parchment paper sheetsbaking pancans (for pressing)cutting boardbowlspatula
Tips
- To make the potatoes easier to cut, place them in the freezer to set.
- Whip the egg yolks with cream cheese and lemon zest until smooth.
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