Herby Potato Cakes Food

CONFIT OF DUCK WITH HERBED POTATO CAKES

Steps:

• Mix the peppercorns, bay, shredded thyme, garlic and salt, then scatter a third of the salt mix over the base of a ceramic dish. Add the duck legs, skin-side up, in a single layer, and scatter over the remaining salt mix (Step 1, above). Cover with cling film and chill for at least 24 hrs.
• Heat oven to 140C/120C fan/gas 1. Brush off any undissolved salt mix from the duck (Step 2). Tip the duck or goose fat into a large ovenproof pan and melt completely over a low heat until clear and just starting to bubble. Turn off the heat and slip in the duck legs (Step 3) - they need to be completely submerged, so top up with oil if required.
• Put in the oven and cook for 2 hrs or until a skewer inserted in the duck meat goes in really easily (Step 4). Leave the duck legs to cool in the fat. When cool enough to handle, lift them back into the cleaned dish they were salted in. Pour the fat back over the duck legs (Step 5), trying to avoid the duck juices at the bottom of the pan. Cover with cling film and chill for 12 hrs or up to 2 weeks.
• Heat oven to 200C/180C fan/gas 6. To make the potato cakes, boil the potatoes whole until just tender. When cool enough to handle, peel and coarsely grate. Mix the potatoes with 1 tbsp of the duck fat, the parsley and garlic, then season. Divide the mix into 4 and flatten into patties.
• Pull the duck legs out of the fat (Step 6) and place, skin-side up, in a shallow ovenproof dish. Roast for 20 mins or until crisp all over. While the duck is cooking, heat a bit more of the duck fat in a frying pan and cook the potato cakes for 5 mins on each side until golden. Sit the duck on top of the potato cakes and serve with a few salad leaves around the plate.

HERBY FONDANT POTATOES

Steps:

• Trim the top and bottom of each potato so that they lie flat on both sides. Heat the oil in a large frying pan or flameproof casserole and fry the potatoes on both sides until dark golden, 10-15 mins.
• Poke in the garlic, thyme, rosemary, bay leaves and zest, then pour in enough stock to go halfway up the side of the potatoes. Simmer for 20-30 mins, then turn the potatoes and cook the other side for a further 20-30 mins, topping up with more stock if it evaporates. Continue cooking until the potatoes are really tender and most of the stock has gone. Season well and serve.

AUSTRALIAN CRASH HOT POTATOES

Steps:

• Microwave, boil or bake baby potatoes until fork tender.
• Preheat oven to 450 degrees. Drizzle olive oil on a baking sheet, set potatoes on sheet and using a potato masher, gently smash each potato down, rotating masher both ways (so it looks like a thick cookie).
• Drizzle with olive oil, season with salt/pepper and sprinkle cut fresh herbs and garlic over each.
• Top with grated Parmesan cheese.
• Bake for 20 minutes.

HERBY POTATO CAKES

Steps:

• Peel the potatoes (if peeling; see notes below) and wash the potatoes and the carrot; finely grate the potatoes and carrot, place between paper kitchen towels and squeeze firmly to remove excess moisture.
• Peel, crush and then finely chop the garlic; wash, dry and then finely chop the parsley.
• Mix together, so that they are well-combined, the grated potatoes and carrot, the thyme, two-thirds of the parsley, the garlic, and the salt and pepper.
• Divide the mixture into 8 equal portions and between your palms, shape and flatten each one into a round cake.
• Heat the oil in a large (preferably non-stick) pan over a high heat, and cook the cakes (you'll probably need to cook the cakes in 2 batches), for 5 minutes on one side, then turn and cook for 5 minutes on the other side; cook until both sides are golden brown. Reduce the heat and cook for another 2-3 minutes in total, turning once.
• Place the first batch of cakes on paper kitchen towelling and place a sheet on top as well, to remove excess fat; and place them on the bottom shelf in a very low oven to keep warm. Cook the second batch. Because the pan is warm, the second batch will probably cook slightly more quickly, so be careful not to burn them.
• When the cakes are golden and cooked through, pat off any excess fat with paper towels, sprinkle them with the remaining parsley and serve immediately.
• Chef's Notes: Wash the potatoes after peeling, but NOT after grating. If you do so the starch will wash away and the potato cakes won't bind together. Better still, to save time and for greater nutritional benefits, select a variety of potato that does not need to be peeled. If you use a non-stick pan you will probably use less oil than the 3 tablespoons specified; if you do NOT use a non-stick pan, you will probably use more like 4 tablespoons of oil.
• Variation: Use one zucchini instead of the carrot.