Potato and Garlic Cake

The original recipe for this delicious dish comes from actress Gwyneth Paltrow and uses duck fat in combo with olive oil for a rich and luxurious flavor. Duck fat is high in beneficial unsaturated fats, and its chemical composition is closer to olive oil than to butter. Specifically, duck fat contains 35.7% saturates, 50.5% monounsaturates (high in linoleic acid) and 13.7% polyunsaturated fats (which contains Omega-6 and Omega-3 essential oils). While the duck fat is much healthier than butter you should still use it sparingly.

Ingredients: (Serves 4)

·         2 large baking potatoes (each about 2/3 pound), peeled

·         2-3 tablespoons duck fat

·         2-3 tablespoons extra virgin olive oil

·         4 garlic cloves, crushed and chopped with ¼ reserved

·         Fresh ground sea salt and black pepper to taste

·         1 tablespoon finely chopped fresh parsley for garnish

·         2 tablespoons freshly grated parmesan for garnish

Preparation

·         Preheat the broiler.

·         Boil the potatoes, with skins on, for 15-20 minutes to soften and let them cool before slicing them into 1/8-inch-thick slices.

·         Heat a spoonful each of the duck fat and the olive oil in a large nonstick frying pan over medium heat.

·         Add ½  of the crushed garlic cloves and as many potato slices as can fit in one layer. Sauté for about 3 minutes a side, or until lightly browned. Then flip and brown the other side.

·         Remove to a paper-towel-lined pate and repeat with the remaining fat and potatoes, discarding the browned garlic cloves for fresh ones when they get too brown. (Use a slotted spoon)

·         Coat a small (6-8-inch) cast-iron skillet with the tablespoon of duck fat. Line the bottom with a single layer of potato slices, sprinkle with salt, and add another layer.

·         Repeat this process, pressing each layer down hard with the back of a wooden spoon and lightly salting as you go until you've layered all your potatoes. Pressing them down is what will keep the cake together, so don't be too gentle.

·         Stick the cake under the broiler until browned and crispy, maybe 5 minutes. Flip it onto a plate and sprinkle with the remaining clove of finely minced garlic, parsley, parmesan and a touch more salt if you like.

Slice into wedges and serve…enjoy!