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Chicken recipes

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Duck recipes

Pommes Anna with duck fat

By Mariana Esterhuizen

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40–50 minutes

Ingredients

400 g Nicola potatoes
60 g duck fat
Sea salt and freshly ground white or black pepper, to taste

Method

Preheat the oven to 190°C.

Peel the potatoes and slice into 2 mm discs using a mandolin or sharp knife.

Melt the duck fat and brush the sides and base of a 20 cm skillet with some of the melted fat. Carefully pack a layer of the potato discs in the bottom of the skillet, brush with melted duck fat and season.

Repeat with the remaining potato and brush the top layer with melted duck fat.

Place the skillet on top of the stove and heat up slowly while you press down on the potatoes with a strudy metal spatula for 5–10 minutes.

Cut a disc of baking paper to fit the top of the skillet, place it over the potatoes and place a weight on top of the baking paper. We used a cast-iron saucepan with a base of the same diameter as the top of the skillet.

Place the skillet in the oven and bake for 40 minutes, or until a skewer can be easily inserted into the centre and the sides are browned.

Remove the weight and baking paper and allow to stand for 5 minutes, then loosen the sides and bottom using a palette knife. Invert onto a serving plate and serve warm.

See more recipes featuring duck here.

Red wine beef stew with dombolo

Sandwich biscuits with speculaas

Roast sirloin with potato bake

Cauliflower wraps with chicken, spinach and ricotta

Roast cranberry, apple and sage free-range chicken

Roast ostrich fillet with mushroom marmalade

Ginger beer can chicken

Panko-Parmesan chicken escalopes

Korean sticky stir-fried chicken with beetroot onion pickle

Asian noodle salad with crunchy chicken

Chicken liver pâté with verjuice jelly

Chicken with roast onions, grapes and verjuice

Asian chicken with fresh coriander salsa

Asian duck with bulgur wheat and red quinoa salad