Duck Fat, Josper Roasted Potatoes

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small plates

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Steamed Market Fish

Fries

Preheat a Josper or high-temperature oven/grill to 230–260°C (450–500°F). Wash the potatoes; leave skins on. If potatoes are larger than bite-size, halve or quarter so pieces are roughly uniform (about 2–3 cm). Place potatoes in a large pot, cover with cold salted water, bring to a simmer and cook until just tender when pierced (8–12 minutes depending on size). Drain well and let steam-dry in the colander for 5 minutes.

Prep and Parboil

Return the drained potatoes to the pot. Shake the covered pot a few times over the burner (low heat) or toss gently to rough the surfaces — this creates extra crispness when roasted.

Rough the Edges

In a small saucepan, warm the duck fat until liquefied. Toss the potatoes with warm duck fat, 1 tablespoon olive oil, 1 tsp sea salt and the black pepper so they are evenly coated. Add thyme sprigs if using.

Coat with Duck Fat

Spread potatoes in a single layer on a heavy-duty perforated tray or cast-iron pan suitable for the Josper. Roast at high heat (Josper: 230–260°C with charcoal/wood smoke) for 20–30 minutes, turning once or twice until deeply golden and crisp on the exterior. If using a conventional oven, roast at 230°C (450°F) for 35–45 minutes, turning halfway. Total crisp time may vary.

Roast in Josper

Transfer roasted potatoes to a bowl lined with paper towel for a minute to absorb any excess fat. Season immediately with flaky sea salt. Keep warm while finishing other components.

Finish

Melt the butter (or dairy-free butter with 1 tsp neutral oil) in a wide sauté pan over medium-low heat. Add the finely diced yellow onions and minced shallot. Cook gently, stirring often, until the onions are very soft, translucent and beginning to caramelize lightly, about 25–35 minutes. Do not rush or brown too darkly; the goal is sweet, silky onions.

Sweat the Onions

Add the minced garlic and cook 1 minute more. Increase heat to medium and add the warm stock to deglaze, scraping any fond from the pan. Simmer gently until the liquid has mostly reduced and the mixture is soft and cohesive, about 6–8 minutes.

Add Garlic and Deglaze

Transfer the onion mixture to a blender or use an immersion blender. Add the cream (or coconut cream for DFO) and blend until completely smooth and silky. If needed, pass through a fine-mesh sieve for extra smoothness. Return to a clean saucepan and warm gently — do not boil.

Blend to a Purée

Stir in grated nutmeg, salt and white pepper. Adjust seasoning to taste. Keep warm on very low heat until serving; if too thick, whisk in a tablespoon or two of warm stock to reach desired saucy consistency.

Season and Finish

Dry the thinly sliced shallots thoroughly by spreading them on a clean towel and patting off moisture — excess water will cause oil spatter. Pour neutral oil into a wide, heavy saucepan or fryer to a depth of about 2.5 cm (1 inch). Heat oil to 175°C (350°F).

Prepare Oil and Shallots

Fry the shallots in small batches so they have room to move and the oil temperature remains steady. Fry until golden brown and crisp, about 2–4 minutes per batch. Use a slotted spoon to remove the shallots and place them on a rack or paper towel-lined tray to drain. Sprinkle immediately with fine sea salt.

Fry in Batches

For an extra-crisp result, fry batches once at 150–160°C (300–320°F) until pale and soft (about 2 minutes), drain briefly, then raise oil to 180–190°C (355–375°F) and fry again until golden and crunchy. Drain and salt.

Double-Fry Option (for Extra Crispness)

Allow crispy shallots to cool completely before using; they will crisp further as they cool. Use immediately for best texture.

Store Briefly

Spoon a generous pool (about 2–3 tablespoons) of warm soubise onto each plate. Nestle a portion of Josper roasted potatoes (about 200 g per serving) on top or alongside the sauce. Scatter crispy shallots over the potatoes and sauce for crunch. Sprinkle chopped parsley, a little lemon zest and a pinch of flaky sea salt as a final garnish. Serve immediately while potatoes are hot and crisp.

small Yukon Gold or fingerling potatoes

duck fat

olive oil

sea salt

freshly ground black pepper

fresh thyme sprigs (optional)

unsalted butter (or dairy-free butter for DFO)

neutral oil (e.g., grapeseed) - only if making DFO

large yellow onions, finely diced

shallot, finely minced

garlic clove, minced

low-sodium chicken stock or vegetable stock (warm)

heavy cream (or coconut cream for DFO)

freshly grated nutmeg

salt

white pepper (or black), to taste

shallots, very thinly sliced (julienne)

neutral oil for frying (e.g., peanut or vegetable)

fine sea salt

chopped flat-leaf parsley

lemon zest

flaky sea salt

In a pitcher, combine 1.5 cups fresh orange juice and 0.25 cup fresh lemon juice. Add 3 tablespoons simple syrup and 1 cup cold water. Stir vigorously for 15-20 seconds until the syrup is fully incorporated and the mixture is uniform.

Juice and mix

Taste the base and adjust sweetness: if you prefer sweeter, stir in an additional 1 tablespoon simple syrup; for tarter, add 1 tablespoon more lemon juice. Chill the base in the refrigerator for at least 10 minutes if not serving immediately.

Place 10 fresh mint leaves in the palm of your hand or a folded paper towel and gently clap or press to bruise the leaves — this releases the oils without shredding them.

Bruise the mint

Add the bruised mint to the chilled citrus base and stir gently to distribute the aroma (10 seconds).

Fill the pitcher or individual glasses with about 3 cups of ice total (adjust to chill preference). Pour 2 cups chilled sparkling water into the pitcher or top each glass individually to preserve carbonation. Stir once gently to combine.

Add ice and sparkling water

Prepare the garnishes: cut 4 orange slices and 4 lemon wheels. Place one citrus slice on the rim of each glass and add a mint sprig. For a decorative touch, slap an extra mint sprig between your palms to release aroma then tuck into the glass.

Serve immediately with a stirring straw. Encourage guests to stir briefly before drinking to redistribute any settled flavors.

fresh orange juice

fresh lemon juice

simple syrup

cold water

fresh mint leaves

sparkling water (chilled)

ice cubes

orange slices

lemon wheels

extra mint sprigs

Place the mixed olives in a small saucepan or oven-safe skillet. Add 2 tbsp extra-virgin olive oil, lemon zest, whole peeled garlic clove (lightly crushed), rosemary sprig, red pepper flakes and a pinch of coarse sea salt. Warm gently over low heat for 6–8 minutes, stirring once or twice, until the oil is fragrant and the olives are heated through. Do not boil. Remove from heat and discard the rosemary sprig and garlic clove or leave for presentation. Transfer to a small serving bowl and keep warm.

Prepare and warm olives

Crumble the feta into a food processor or blender. Add 2 tbsp cream cheese, 2 tbsp Greek yogurt, 1 tsp lemon juice and 1 tsp black pepper. Pulse until smooth and creamy, scraping down the sides once. If mixture is too thick, add 1–2 tsp water or olive oil to reach a spreadable consistency. Taste and adjust seasoning.

Make whipped feta

Brush both sides of each baguette slice lightly with 1 tsp olive oil. Heat a skillet over medium heat or preheat oven to 375°F (190°C). Toast the slices 1–2 minutes per side in the skillet until golden and crisp, or bake 6–8 minutes flipping once. Arrange toasts on a board, spread whipped feta, drizzle with 1 tbsp honey across the spread, and set aside for serving.

Toast baguette slices

Preheat oven to 425°F (220°C). Pat the drained chickpeas very dry with paper towels, removing loose skins where possible. Toss chickpeas with 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp garlic powder and 1/2 tsp fine salt until evenly coated. Spread in a single layer on a rimmed baking sheet. Roast 20–30 minutes, shaking pan every 8–10 minutes, until chickpeas are deeply golden and crisp. Remove from oven, let cool 3–4 minutes, then toss with 1 tsp toasted sesame seeds and 1 tbsp chopped parsley. Transfer to a small dish for serving.

Crisp chickpeas

Thinly slice the cucumber into rounds (about 1/8" thick). In a bowl or jar combine 3 tbsp rice vinegar, 2 tbsp water, 1 tsp granulated sugar and 1/2 tsp kosher salt. Stir until sugar and salt dissolve. Add cucumber slices and 1 tsp chopped dill if using. Let sit at room temperature for at least 10 minutes (or refrigerate for up to 2 hours). Drain just before serving.

Make pickles

Arrange small bowls/plates with the warm marinated olives, whipped feta toasts, crispy chickpea bites and quick pickled cucumbers. Garnish chickpeas and olives with the remaining chopped parsley and place lemon wedges on the board. Provide toothpicks for easy sampling. Serve immediately so olives are warm and chickpeas are still crisp.

mixed olives (Kalamata, Castelvetrano, green)

extra-virgin olive oil

fresh lemon zest

garlic

fresh rosemary

red pepper flakes

coarse sea salt

feta cheese (block, full-fat)

cream cheese

Greek yogurt (plain, 2% or whole)

honey

lemon juice

black pepper

baguette

olive oil (for toasting)

canned chickpeas (drained, rinsed)

smoked paprika

ground cumin

garlic powder

fine salt

toasted sesame seeds

fresh parsley (chopped)

English cucumber

rice vinegar

water

granulated sugar

kosher salt

fresh dill (optional)

lemon wedges

toothpicks

Trim ends from the eggplants. Using a long, sharp knife, slice each eggplant lengthwise into 6–8 thin strips about 4–5 mm thick. Aim for even thickness so strips will roll without tearing.

Slice eggplant

Lay slices on a wire rack or lined tray and brush lightly with 2 tbs olive oil. Sprinkle both sides with 1 tsp salt and let sit for 15 minutes to draw out bitterness and moisture. Pat slices dry with paper towel.

Salt and sweat

Preheat a grill pan or nonstick skillet over medium-high heat. Brush remaining 2 tbs olive oil on slices. Cook slices in batches, 2–3 minutes per side, until golden, softened, and pliable (avoid overcooking so they don't become mushy). Transfer to a tray and keep warm or covered with a damp towel to stay pliable.

Cook eggplant slices

Lay a warm eggplant slice on a work surface. Spread a thin layer (about 2 tbs) of kumara purée along one end (see kumara section). Spoon 1–2 tbs of smoked mushroom filling over the purée in a line. Carefully roll the slice away from you, tucking in as you go. Secure seam with a toothpick if needed. Repeat until all slices are filled. Arrange roulades seam side down on a platter.

Assemble roulades

Heat 2 tbs butter or coconut oil with 1 tbs olive oil in a large skillet over medium heat. Add the diced shallot and sauté for 2–3 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

Prepare mushrooms

Add the chopped mushrooms to the pan. Spread into an even layer and let them sit without stirring for 2–3 minutes to encourage browning. Stir and continue cooking until most liquid has evaporated and mushrooms are nicely browned, about 8–10 minutes total.

Cook mushrooms

Stir in smoked paprika, soy sauce/tamari, thyme, lemon zest, and black pepper. Cook 1–2 minutes to combine. If you want extra smoke, briefly smoke the cooked mushrooms: place them in a heatproof bowl, cover with a small metal sieve, add 1 tbs smoking chips heated in a small pan until they smoulder, then cover tightly for 2–3 minutes (or sprinkle a pinch of smoked salt).

Smoke and season

Remove from heat and stir in the breadcrumbs or cooked quinoa to absorb remaining moisture and help the filling hold together. Taste and adjust seasoning with salt if needed. Let mixture cool slightly before filling eggplant slices.

Bind filling

Place diced kumara in a medium saucepan and cover with cold water. Add a pinch of salt. Bring to a boil, then simmer until tender when pierced with a knife, 10–12 minutes. Drain well.

Cook kumara

Return kumara to the warm pot or a bowl. Add coconut milk, butter or oil, ground cumin, salt, pepper, and lime/lemon juice. Mash with a potato masher or blend briefly with an immersion blender to a smooth, spreadable purée. Adjust coconut milk for desired consistency. Keep warm until assembly.

Mash and season

In a small bowl, fold lime zest, chopped coriander, and chili flakes into the coconut yoghurt. Taste and season with smoked sea salt or regular salt to taste. Chill until ready to plate.

Prepare yoghurt

Place roulades on serving platter. Spoon small quenelles or dots of coconut yoghurt between roulades. Drizzle a little extra olive oil over roulades, sprinkle toasted sesame seeds and microgreens on top, and finish with a light dusting of smoked paprika or a few flakes of smoked sea salt if desired.

Finish and garnish

If you wish to enhance the smoky character, briefly cold-smoke the assembled roulades: in a deep baking dish place a small handful of smoking chips, heat until they begin to smoke, set the roulades on a rack above, cover tightly with foil for 2–3 minutes, then uncover. Alternatively sprinkle a little smoked salt over finished roulades.