POMME ANNA

DUCK FAT “L’Intense”

ust a few ingredients are required to take potatoes to another level: such is the magic of Pomme Anna, a classic of 19th century French haute cuisine from the illustrious chef, Adolphe Dugléré. The original recipe calls for butter, however, Sublim’ “L’Intense” duck fat is an unorthodox substitution that adds a delicious depth.

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Preparation : 20 mins

Baking : 1 hour

serves 4

1 kg potatoes

100 g - 150 g approx. Sublim’ “L'Intense” duck fat

Salt

pepper

Ustensils

22 cm approx. springform cake tin (or cake tin)

1 mandolin

1 brush

Préparation

Preheat the oven to 180 °C;
Peel and wash the potatoes;
Leave in cold water to keep them from browning;
Use a brush to grease the mould with Sublim’ “L’Intense” duck fat;
Slice the potatoes very finely (1 mm to 2 mm), preferably using a mandolin;
Arrange a first layer of potatoes, overlapped in a nice swirl pattern, lightly season with salt and pepper and use a brush to lightly coat with Sublim’ “L’Intense” duck fat.
Repeat the steps above this time reversing the swirl pattern;
Repeat as many times as necessary until the potatoes are all used;
Finish by tapping slightly so the slices will “stick” nicely;
Roast in the oven for 1 hour;
Wait for 2 or 3 minutes and turn out of the mould, ideally onto a wire rack to remove any excess fat;
Arrange in a serving dish and wait for your guests to utter “wow”!

Suggestion: Can be served with any kind of meat, and for the last word in opulence: Add in a few truffle slices to create a truly exceptional dish.

Soup, or puree?