Recipe created by Executive Chef, Dayron Concepcion Perugorria.
1 tray medium size washed potatoes
500 grams duck fat melted
500 grams butter melted
Salt for every layer of potatoes
Slice the potatoes with the skin on in the slicer (thickness of 2.5 or 3) and then place baking paper in the bottom of a tray with holes, put this tray on top of another tray without holes to keep the fat. Add the first layer of potato then add duck fat, butter and salt and keep repeating the same process until you reach a high of 70mm. Then put another baking paper on top and cook in a 160° C oven for 45 minutes to an hour.
After cooking, when it's still warm, take out the top tray where the potatoes are, then place it in the cold room with another tray on top with some weight so it compresses the potato. Save the duck fat and butter that remains in the second tray so that it is used in the next recipe. Once it’s cold enough, take out the potato from the tray and cut the potato into 40mm squares to be able to fry and serve it. 1 portion is 4 little cubes of potato.
Served best with a margarita & enjoyed with your loved ones.
The confit potatoes served at The Mez Club.
Find out more information on The Mez Club here.