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!