Thousand-Layer Duck Pudgy Potatoes

When chef Shaun Searley prepares his crispy layered potatoes at The Quality Gash Dwelling in London, he begins with King Edward potatoes, which possess a fluffy texture. Build particular to launch a day ahead so the cooled confit potatoes reduce cleanly. The portioned potatoes can then be saved in the freezer for up to a month sooner than frying.

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Ingredients

• 4 1/2 pounds King Edward, Kennebec, or Yukon Gold potatoes, peeled and in the good aquire of lengthwise into 1/8-scoot-thick slices

• 1/2 cup duck fleshy, melted

• 1 tablespoon plus 1 1/2 teaspoons kosher salt, divided

• Vegetable oil, for frying

1. Salvage the ingredients. Preheat oven to 300°F.

2. Line an 8-scoot square baking pan with parchment paper, allowing 2 inches of overhang on every side. Toss together potatoes, duck fleshy, and 1 tablespoon salt in a dapper bowl except effectively lined.

3. Thunder a single layer of potatoes in a animated pan. Prime with a 2d layer of potatoes, covering any gaps in the first layer. Repeat layers with final potatoes. Drizzle any final duck fleshy in a bowl over the high.

4. Gash an 8-scoot square of parchment paper and press it straight onto the outside of the potatoes. Veil the pan tightly with aluminum foil. Bake in a preheated oven except potatoes are delicate (eradicating foil to test with a wood opt), 2 to 3 hours.

5. Switch pan to a wire rack and take away foil, leaving parchment sheet on potatoes. Feature a 2d 8-scoot square pan on high of potatoes in pan and weigh it down with unopened canned goods. Let chilly to room temperature, about 1 hour. Chill potatoes 8 hours or overnight with weighted pan on high.

6. Eradicate weighted pan and high parchment sheet; discard parchment sheet. Bustle a knife around edges of pan to loosen potato cake. Invert potato cake onto a cutting board; cast off and discard parchment liner.

7. Gash potato cake into seven equal strips (about 1-scoot broad). Gash every strip crosswise into three equal objects.

8. The employ of a knife, fastidiously ruin up every piece in half to create 42 (about 2 1/2- x 1-scoot) objects (about 3/4-scoot thick).

9. Switch potato objects to a baking sheet lined with parchment paper and freeze except accurate, as a minimum half-hour or up to 1 month. (If freezing to employ at a later date, transfer frozen potato objects to a dapper ziplock plastic freezer catch.)

10. While potatoes are freezing, heat 1 1/2 inches of oil in a Dutch oven over medium-excessive to 375°F. Working in batches, fry frozen potato objects (maintaining final objects frozen), turning as soon as in some time, except golden brown and crispy, 5 to 6 minutes.

11. The employ of a slotted spoon or spider, transfer potato objects to a brown paper–lined rimmed baking sheet. Sprinkle fried potatoes evenly with final 1 1/2 teaspoons salt. Wait on straight away.