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Duck Fat Potato Rosti Topped with Duck Confit (why the hell not…)

confit 1

I don’t know if you’ve notcied but we’ve been trying to stick to certain theme every week, a basic driving idea for the content to be created by our pool of writers and myself.

This week we decided to tackle home entertaining, in all it’s aspects. For my part, i love to entertain at home, it simply makes me happy to have friends over, make some good cocktails and food that can be shared by all. I can either do it in a very thematic way, with the food i cook, or i try sometimes to make a menu using only new techniques and interesting flavours, and sometimes i just want a simple heavy dish that will make everyone think twice before eating, but that will always satisfy at the end of the night.

Here is my version of a Rosti (like a thick potato pancake), loaded with Gouda, cooked in duck fat and served with shredded Duck Confit.

This is one of those dishes you make when you don’t have much time on your hands without sacrificing the honesty of the ingredients.

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I didn’t make the Duck confit, i just used the good ones from France that come in glass jars. If you want to make your own at home though, i suggest using this recipe which I’ve tried in the past. Also, i like to cook mine in the oven and get it crispy under the grill.

There is seriously nothing more beautiful than steam escaping a boiled potato.

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8 COMMENTS

    1. Ailyn G July 2, 2013 at 4:01 am

      Hi, Erwan can I use other kind of cheese what do you recommend? Cause I don’t have gouda at home. thanks for the simple recipe.

    Reply
    1. Johanna Garcia July 2, 2013 at 12:01 pm

      Can you get the confit in glass jars here? All I’ve seen is the canned stuff which is nowhere near as good. :(

    Reply
    1. ann July 3, 2013 at 4:08 am

      I watched your interview with Karen Davila. You mentioned that you want the Filipino cuisine to be internationally recognize and here you are making some food from Eastern Europe? I’m a Classically French trained from Le Cordon Bleu. Moving back to the Philippines especially a small town, produce and kitchen essentials are hard to find. I travel to Manila (Rustan’s and Healthy Options) to get the things I need. Unlike abroad they have seasonal produce but here all year-round one dimensional produce. I’m working on recipes that use local produce. I’m looking forward to seeing your video blog with using local ingredients with a Filipino flair. Bonne Chance!

    Reply
      1. Erwan July 3, 2013 at 5:18 am

        If you’re classically trainer than you know Rosti and confit is Swiss and French… Also, I ll cook whatever I want to cook. I want to be an international food blog. I add Pinoy recipes from time to time and this how people who have no ties with the Philippines will learn about our food. If I did Filipino food all the time, only pinoys will go on my site. Bonne chance a toi.

      Reply
    1. Ernie July 7, 2013 at 8:11 am

      Whoa it’s really yard to find a duck nowadays!

    Reply
  1. Pingback: Duck Fat Potato Rosti Topped with Duck Confit Recipe | Things To Do Yourself - DIY

    1. ryan August 12, 2013 at 2:04 pm

      in our school potato rosti was cooked in a pan den finishd in the oven..

    Reply
      1. Erwan August 14, 2013 at 6:24 am

        Different strokes

      Reply
 

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about THE FAT KID

I gained weight because of a sedentary lifestyle and overly indulging in foods I knew were bad for me, eating out too often, taking the easy route (microwavable dishes) and not caring what went in my body, before I knew it reached 240 lbs. I lost weight through pure dedication, tireless hours of hard work and yes, food. I cooked my way to fitness, making sure to only feed myself tasty well prepared dishes with all the right stuff, the perfect fuel, taking me down to 150lbs. Of course I indulge from time to time, as the fat kid still lurks inside of me; here you will find a little bit of everything for the sole purpose of sharing my passion for food and life.

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