Crispy Duck Fat Potato Cake With Caviar And Crème Fraiche Recipe

Prepare and dry potatoes

Cut the peeled Yukon Gold potatoes into large even chunks. Place them in a pot, cover with cold water by 1 inch, add 1/2 teaspoon salt, bring to a simmer, and cook until just tender (15–18 minutes). Drain thoroughly and transfer to a colander or baking sheet to steam-dry for 5–10 minutes so excess moisture evaporates.

Rice or grate potatoes

While still hot, rice the potatoes through a potato ricer into a bowl (alternatively grate using the large holes of a box grater). Allow the riced/grated potatoes to cool for 2–3 minutes but work while warm so they bind better.

Incorporate fat and binder

Meanwhile, melt the duck fat and butter together until fluid. Add the warm melted fat to the riced potatoes along with the egg, flour, 1 teaspoon sea salt, black pepper, and chopped chives. Gently fold with a spatula until combined. The mixture should hold together when pressed; if too loose, add up to 1 additional tablespoon flour.

Form cakes

Divide the potato mixture into 6 equal portions (about 140–170 g each for 6 servings). Using lightly oiled hands, shape each portion into a disk roughly 2 cm thick and 8 cm in diameter. Place on a tray and chill in the refrigerator for at least 20 minutes to firm up; chilling helps achieve a crisp crust when frying.

Pan-fry to crisp

Heat a large heavy skillet over medium-high heat. Add 1 tbs duck fat and 1 tbs neutral oil. When shimmering, add potato cakes (work in batches to avoid crowding). Fry 3–4 minutes per side, pressing gently with a spatula, until deeply golden and crisp. If cakes are browning too fast, reduce heat to medium. Add remaining 2 tbs duck fat as needed for subsequent batches. Transfer cooked cakes to a wire rack set over a baking sheet and keep warm in a 90–100°C oven if making ahead.

Prepare crème fraîche

Spoon crème fraîche into a small bowl and adjust seasoning with a pinch of flaky sea salt and a little lemon zest (about 1/4 tsp zest). Stir gently to combine. Keep chilled until ready to serve.

Plate and garnish

Place one warm potato cake on each plate. Spoon approximately 1 to 2 tablespoons (about 20 ml) of crème fraîche onto the center of each cake and smooth slightly. Carefully spoon 1 to 2 teaspoons (10 g) of caviar on top of the crème fraîche. Add a few snips of extra chives, a light sprinkle of flaky sea salt around the edge, and a small pinch of lemon zest over the caviar if desired. Garnish with a microgreen and serve immediately with lemon quarters on the side for guests to squeeze lightly.

Service notes

Serve potato cakes hot and crisp for best contrast with cold crème fraîche and delicate caviar. If preparing ahead, keep cakes in a low oven and only add crème fraîche and caviar at the last minute to preserve texture and temperature contrast.