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Credit: Nicholas Calias, CEC, Director of Food and Beverage Operations/Corporate Executive Chef, The Colonnade Hotel and Brasserie JO, Boston
Sizzle, Winter 2011
1 40-count Yukon potato, peeled
2 cups duck fat
Salt and pepper, to taste
Choucroute, as needed (previously made)
Method: Cut potato into four 1 oz. portions. Heat duck fat to just under simmer. Cook potato in duck fat until tender. Remove from fat; fry in 375°F oil until golden brown. Season with salt and pepper.
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