On most pub and steak joint menus nowadays you’ll find triple cooked chips, served as either a standard side dish or bar snack. The hallmark of such chips is a crispy, crunchy outer layer encasing a light, fluffy interior.
This incarnation of the humble chip is a relatively new phenomenon, devised by Heston Blumenthal in the early 1990s and served at his restaurant, The Fat Duck, in 1995.
The standard recipe does work but takes a while, and the chips can fall apart sometimes. So I created a simpler variation, adding in a duck nuance for extra flavour.
The result … triple cooked duck fat chips.
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