Potato & Duck Fat Terrine | The Ultimate Potato Pave Recipe | TikTok Potato Recipe

This Potato and Duck Fat Terrine is going to change the way you make potatoes.

It's a little bit time consuming but it pays dividends.

Hundreds of layers of crispy golden brown potato, try it as an alternative to roast potatoes for your sunday lunch or chips with your steaks.

You can't not give this potato and duck fat terrine recipe a go, but be warned it may ruin all other potatoes for good!

EDIT: I was making potato terrine before it was cool on TikTok kids!

Discover how to line a tin here:    • You're Lining Your Tins Like An IDIOT...  

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Full recipe here: https://albrady.co.uk/potato-duck-fat...

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INGREDIENTS:

1kg Maris Piper Potatoes
100g Duck Fat, melted
Sea Salt
Corn Flour

Peel the potatoes and place into a bowl of water to stop them from oxidising.

Once peeled, using and knife or mandolin, cut the potatoes into 2mm thick slices, and place in a clean bowl, (no water this time!)

Pour the melted duck fat over the potato slices and toss well to coat the potato in the duck fat!

Grease and line a 2lb loaf tin with silicone paper and lay a few slices down to cover the base of the loaf tin. Then sprinkle over a little sea salt and then lightly dust over a bit of cornflour then top with another thin layer of potato.

Repeat this layering over and over again, seasoning with the sea salt and using the cornflour to help stick the potato together. Make sure to press down the potato to try and pack as much into this terrine as possible.

Once you have completely filled the loaf tin with all the potato slices cover the top with another piece of silicone paper and then transfer the loaf tin to a baking sheet then place another 2lb loaf tin on top and weigh it down.

Then place the potato terrine into the oven at 160ºC for 2 hours until completely cooked through. Once cooked and take out of the oven and remove the baking beans from the top loaf tin and replace them with something a little heavier.

Once you've got your terrine weighted leave it to cool and then put it into the fridge for at least 6 hour or preferably overnight.

Then to un-mould this terrine remove the weight and silicone paper from the top. Remove the terrine from the loaf tin and remove the silicone paper from round the outside edge.

Trim the edges of the terrine and slice into 1.5cm thick slices.

Heat a little duck fat, or olive oil, in a cast iron, or non-stick, frying pan. Add the terrine to the hot oil and fry over a medium high heat until a rich golden brown on the bottom.

Carefully flip over the terrine slice and continue to cook on the other side until crispy and golden brown.

Then finally, add a little unsalted butter to the pan and bate the terrine in the foaming but for a minute or so just to finish it.

Then remove the terrine slice from the pan and drain on some kitchen paper, sprinkle generously with some sea salt and serve.