Ingredients
Crispy Potatoes:
24 oz. small Red Potatoes
2 – 4 cups Vegetable Oil
1 tsp. Salt
½ tsp. Pepper
½ tsp. dried Thyme
½ tsp. dried Rosemary
¼ tsp. dried Mustard
¼ tsp. Garlic Powder
¼ tsp. Onion Powder
Duck Confit:
2 Duck Breasts or Legs
½ Yellow Onion
8 Juniper Berries
Salt
Pepper
1-quart Duck Fat
Gravy:
4 Tbsp. Duck Fat
4 Tbsp. Flour
¾ tsp. Salt
¼ tsp. Pepper
1 cup Beef Stock
1 ½ cups Chicken Stock
Other:
5 oz. Cheese Curds
❃❃Serves 4❃❃
Preparation
Cut potatoes into bite size pieces and cut onion into slices.
Potatoes
Fill a pot with cold water, drop cut potatoes in and par boil the potatoes (par boiling is cooking until just soft enough to insert a toothpick but hard enough that they are not totally cooked and/or falling apart). Strain potatoes, lay out on a sheet tray to dry and slightly smash the potatoes so there are still whole pieces but so that there are a lot of rough edges. Continue to let potatoes dry until it is time to fry them.
Combine salt, pepper, thyme, rosemary, mustard, garlic and onion powder. Pour vegetable oil into a cast iron
pan or into a heavy bottomed pot such as a Dutch oven.
Duck Confit
In the bottom of a slow cooker add the onions, top with the duck breasts or legs, add the juniper berries, pinch of salt, pinch of pepper and duck fat. Set to low and cook for 6 hours.
Once the duck is cooked remove the breasts or legs, remove the skin and shred the meat. Set aside until ready to add to the gravy.
Gravy
In a skillet add 4 Tbsp. of the duck fat from the slow cooker, heat slightly and whisk in flour. Cook flour for a couple minutes until it begins to darken. Whisk in beef stock, chicken stock, salt and pepper and continue to whisk until the gravy thickens. Reduce heat to low and add in shredded duck. Season to taste with salt and pepper and keep on low to keep warm while potatoes are fried.
Assemble
Heat oil to 350 degrees and once heated fry potatoes in batches inserting and removing from the oil with a spider or a slotted spoon. As the potatoes are removed from the oil season them with the spice mixture prepared earlier.
Add potatoes to a serving plate, evenly top with gravy and duck and finally top with the cheese curds and serve.