Confit Potato Tartare with Caviar by Notorious Foodie

Ingredients

• 500g (1 lb) Yukon Gold potatoes, peeled
• 250ml (1 cup) duck fat or beef tallow
• 200g (7 oz) Wagyu beef, finely diced
• 1 tbsp shallot, minced
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp lemon juice
• 1/2 tsp salt (or to taste)
• 1/4 tsp black pepper (freshly ground)
• 50g (about 2 oz) caviar
• 1 tbsp fresh chives, finely chopped

Instructions

1. Slice the peeled potatoes as thinly as possible, aiming for less than 1mm thick. A mandoline is recommended for consistency. Rinse the potato slices under cold water to remove excess starch, then pat them completely dry.
2. In a medium saucepan, gently heat the duck fat or beef tallow over low heat until melted. Add the dried potato slices in batches, ensuring they are fully submerged. Cook gently (confit) over very low heat for 30-40 minutes, or until the potatoes are tender but not falling apart. Do not let the fat boil.
3. Carefully remove the confited potato slices from the fat using a slotted spoon and let them drain on paper towels. Discard the cooking fat or reserve for another use.
4. In a separate bowl, combine the finely diced Wagyu beef, minced shallot, Dijon mustard, Worcestershire sauce, lemon juice, salt, and pepper. Mix gently to combine, being careful not to overwork the meat.
5. For assembly, you can either layer the confited potato slices or pan-fry them briefly to crisp up. If frying, heat a little of the reserved duck fat or a neutral oil in a non-stick skillet over medium-high heat. Fry the potato slices for 2-3 minutes per side until golden brown and crisp.
6. To assemble, place a crisp potato slice on a serving platter. Top with a spoonful of the Wagyu tartare mixture. Add a generous dollop of caviar on top of the tartare.
7. Garnish each tartare with finely chopped fresh chives. Serve immediately.