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.
2Add 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.
3Add 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.
4Mix the cream, salt and white pepper. Add in the potatoes and mix.
5Mix the cream, salt and white pepper. Add in the potatoes and mix.
6Mix the cream, salt and white pepper. Add in the potatoes and mix.
7Grease 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.
8Grease 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.
9Grease 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.
10Remove 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.
11Remove 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.
12Remove 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.
13Remove from fridge, flip the potatoes onto a cutting board and still covered place in the freezer for 45 min.
14Remove from fridge, flip the potatoes onto a cutting board and still covered place in the freezer for 45 min.
15Remove from fridge, flip the potatoes onto a cutting board and still covered place in the freezer for 45 min.
16Fill 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.
17Fill 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.
18Fill 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.
19Strain onto the cream cheese and add the lemon zest. Whip until smooth and you can refrigerate for 30 min to set.
20Strain onto the cream cheese and add the lemon zest. Whip until smooth and you can refrigerate for 30 min to set.
21Strain onto the cream cheese and add the lemon zest. Whip until smooth and you can refrigerate for 30 min to set.
22Cut the potatoes into rectangles.
23Cut the potatoes into rectangles.
24Cut the potatoes into rectangles.
25Fry the potato bricks until nice and golden on both sides in duck fat, about 10 min per side.
26Fry the potato bricks until nice and golden on both sides in duck fat, about 10 min per side.
27Fry the potato bricks until nice and golden on both sides in duck fat, about 10 min per side.
28Let the fried potato bricks cool.
29Let the fried potato bricks cool.
30Let the fried potato bricks cool.
31Pipe the yolk cheese onto the cooled potato bricks, add chives and caviar.
32Pipe the yolk cheese onto the cooled potato bricks, add chives and caviar.
33Pipe the yolk cheese onto the cooled potato bricks, add chives and caviar.
Ingredients
3.5 lb russet potatoes, peeled and grated
3.5 lb russet potatoes, peeled and grated
3.5 lb russet potatoes, peeled and grated
0.5 cup heavy cream
0.5 cup heavy cream
0.5 cup heavy cream
0.5 cup duck fat or clarified butter
0.5 cup duck fat or clarified butter
0.5 cup duck fat or clarified butter
4 garlic cloves
4 garlic cloves
4 garlic cloves
1 rosemary sprig
1 rosemary sprig
1 rosemary sprig
0.5 tsp white pepper
0.5 tsp white pepper
0.5 tsp white pepper
0.5 tsp kosher salt
0.5 tsp kosher salt
0.5 tsp kosher salt
8 egg yolks
8 egg yolks
8 egg yolks
8 oz cream cheese, room temp
8 oz cream cheese, room temp
8 oz cream cheese, room temp
chives
chives
chives
1 lemon zest
1 lemon zest
1 lemon zest
to taste caviar
to taste caviar
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.