These Vegan Duck Confit potatoes are crispy on the outside and soft on the inside. Layers of potatoes and flavorful thanks to the Vegan duck fat. Sprinkle the top with flaky salt and dip in ketchup!
I have been eyeing this recipe for a while.
Something about layers of potatoes stacked and fried appealed to me immensely. I also love potatoes so there was no doubt I would love these too.
I first saw this recipe on Tik Tok as the 15-hour potatoes, then YouTubers started doing it, like Emmy Made, and it was even in Food and Wine Magazine. But what really caught my eye was Sauce Stache doing a Vegan duck fat for the potatoes. I was hooked and I knew I needed to make them.
These take a notoriously long time to make. Between the slicing (by hand if you don’t have a mandoline), making the vegan duck fat and draining, then letting cool in the fridge to slice and fry. Close to 15-24 hours start to finish. Are they worth it? I let you be the judge. Are they delicious? Absolutely.
Important note: This post contains affiliate links, but it does not affect my opinion of the products. I used all of these and love these products. You can read my full disclosure here.
Ingredients
- Yukon Gold potatoes. Yellow potatoes have low to medium starch and hold up well in high temperatures.
- Salt
- Carrots. These give the “duck” fat its signature orange color. It also gives a slightly sweet flavor.
- Mushroom seasoning. This is pure umami from dried mushrooms. Its like a natural msg and contributes so much flavor the oil.
- Oil. The three types of oil for the duck fat are olive oil, vegetable shortening (try to get sustanaible palm oil), and coconut oil. The combination of the three makes up the vegan duck fat. Olive oil has a low smoke point, vegetable shortening has a neutral flavor, and coconut oil gets solid at room temperature.
- Frying oil. At the last step, you have to fry the potatoes in frying oil. Use an oil with a neutral flavor, like sunflower, canola, or peanut oil because any flavor will affect the flavor of the potatoes.
How to make Vegan Duck Confit Potatoes
Start with the duck fat. In the pot, add the grated carrot, onion, the different fats, and the mushroom seasoning to a large pot with a heavy bottom. Let cook on medium heat until fragrant and the color is orange.
Strain the contents through a cheesecloth or nut milk bag and lightly squeeze to remove all the oil. You can use the leftover carrots and onions for another meal (fried rice anyone?).
Next, wash and peel all of your potatoes. Have a bowl of cold water handy to submerge them. This has a dual effect of washing the starch off and also stopping them from oxidizing.
After you have peeled all of the potatoes, slice them as thinly as you can. You can also use a mandoline or potato slicer, but if you don’t have one aim for 1/8″ or if you can almost see the outline of your fingers through the potato. Make sure you have a sharp knife.
Think potato chip thin. This will make it easier to layer and cook through.
Let them rest in water. as you prepare your loaf pan.
Spray your loaf pan with oil, not to make it nonstick, but to make sure the parchment paper sticks to the loaf pan. Lay the parchment paper down and mark a dot where each corner of your oaf pan is. Then using your scissors, Cut a square for each corner until you are left with a big cross.
Put in the loaf pan and cut any overhanging parchment paper until only a half-inch sticks out on each side. This will be used to cover the potatoes as they cook. Like this:
Drain the potatoes and pat dry. Then pour the vegan duck fat on top and mix alongside the salt. Because of the cold potatoes, it should start to gel. That’s normal and fine.
Start layering the potatoes in the loaf pan. Don’t try to overlap too much. Start by one layer and try to reach even the corners. As they cook and soften, they will hold together really well and are less likely to fall apart when frying.
Bake in the oven at 250°F for 3 hours to slowly cook them. This is called confiting when you cook something slowly in fat. This allows the flavors to seep into the potatoes and also soften them without browning.
After three hours, stick a knife in the center. It should be able to slide in like butter.
Let cool at first at room temp, then in the fridge. To make sure the layers stay compacted, place jars or mugs filled with water or cans of soup on top to compact it. Once completely cool, take out of the loaf pan and slice into hefty pieces. Think finger food. I go about 1 1/2-2″ in width to 3-4″ in length.
Fry in oil until crispy and golden brown on both sides. Season with flaky salt on top and enjoy your vegan duck confit potatoes.
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Materials
Vegan "Duck" Fat
- 3 carrots, grated
- 1/4 large onion, diced
- 1/2 cup vegetable shortening
- 1/2 cup coconut oil
- 1/4 cup olive oil
- 1 tbsp mushroom seasoning
Other Ingredients
- 7 gold poatoes
- 1 tsp salt
Instructions
- Add carrots, onion, vegetable shortening, coconut oil, olive oil, and mushroom seasoning to a pot. Put on medium heat with no lid, then lower it as soon as you see bubbles.
- Let cook for about 25 minutes until fragrant and the color is a deep orange.
- Strain through a cheesecloth and gently squeeze to remove the oil. Use the extra bit of carrots and onion for another dish (It's really great on toast)
- Peel the golden potatoes and put them in water. One by one, slice into even slices either by hand or by mandolin. You want it thin enough you can see your fingers. About 1/16".
- Drain the potatoes and pat them dry. Then pour the vegan duck fat in a bowl and add the potatoes, along with salt. Mix it thoroughly with your fingers until everything is coated and they are not sticking together.
- Preheat oven to 250°F
- Line a loaf pan with parchment paper and layer the potatoes in even layers. Push on the top of it with your fingers and put in the oven to bake for 3 hours.
- After 3 hours, check if it's cooked through by inserting a knife in. If there is no resistance, it's ready.
- Put something heavy on top, like another loaf pan with mason jars filled with water on top.
- Leave overnight in the fridge for 10-13 hours.
- Take out and slice into rectangles. You want it to be so you will ba able to pick it up and dip it afterwards.
- Heat up your oil for 375°F and fry your potato pieces 2-3 at a time. Fry until golden brown at all sides. Once you take it out season immediately with flaky salt
- Serve hot and with a dipping sauce of choice.
I hope you try this recipe. If you tried this recipe, let me know in the comments below.
Vegan Duck Confit Potatoes.
Can’t wait to try these. I am planning to try asnd make it because it looks absolutely worth it.
LOOKS SO GOURMET. The texture looks outstanding. I love all kinds of potatoes: yukon, red, russet. The mixed spices makes them the best ever. My old favorites were Louisville’s Ollie’s Trolley french fries served in a paper bag. But these are now my all-time favorites.
Yummy, yummy for my tummy!
This is the use of anaphora or assonance or consonance or all the alliteration combined. A good recipe is like a good poem when the maker knows how to use all resources in a unique and attractive way. Bon appetite!