Caviar with Duck Fat Potatoes, Horseradish Panna Cotta & Wild Rocket Sauce

Food and recipe styling Martin Bosley / Photography Amber-Jayne Bain

	HORSERADISH PANNA COTTA
	2 leaves gelatine
	100ml milk
	200ml cream
	horseradish, freshly grated, to taste
	1 teaspoon Worcestershire sauce
	WILD ROCKET
	300g wild rocket
	2 tablespoons chopped shallots
	vegetable oil
	DUCK FAT POTATOES
	4 baking potatoes, such as Agria
	200g duck fat
	TO SERVE
	8 teaspoons crème fraîche
	caviar
	1 bunch chives, finely chopped

1.	HORSERADISH PANNA COTTA
2.	To bloom the gelatine, put the sheets in a bowl of cold water and leave for 5-10 minutes. Squeeze out any excess water.
3.	Spray a one-litre plastic container with cooking spray.
4.	In a saucepan, heat the milk and cream to a bare scald, about 82°C or until you see small bubbles at the side of the pan, then remove it from the heat and add the bloomed gelatine, followed by the horseradish.
5.	Stir in the Worcestershire sauce and season with salt.
6.	Leave to rest until it cools and starts to thicken.
7.	Pass through a fine sieve, pour into the prepared container and refrigerate until set, preferably overnight.
8.	Once set, turn the panna cotta out onto a cutting board and use a circle cutter to cut 8 x 2cm circles.
9.	WILD ROCKET
10.	Bring a big pan of salted water to the boil and add the rocket, cooking for 2 minutes.
11.	Drain, then refresh the rocket in an ice bath.
12.	Squeeze out the water and roughly chop the rocket.
13.	In a sauté pan, sweat the shallots in vegetable oil until translucent.
14.	Add the cooked rocket followed by 200ml water.
15.	Transfer to a blender and blend until smooth.
16.	Pass through a fine sieve and season to taste.
17.	DUCK FAT POTATOES
18.	Wash any dirt off the potatoes, place them in a saucepan and cover with water.
19.	Add a good tablespoon of salt and bring to a simmer for about 30 minutes, until the potatoes are just done.
20.	Drain in a colander and leave until cool enough to handle. Cut the potatoes in half lengthwise.
21.	Melt the duck fat in a large frying pan and add the potatoes, cut side down.
22.	Over a low heat, leave the potatoes to finish cooking, until they turn a lovely golden brown. This should take about 30 minutes.
23.	Remove to a plate with a piece of absorbent kitchen paper and leave to cool, then season generously with a good pinch of sea salt.
24.	TO SERVE
25.	Place two potatoes on each plate and spoon some crème fraiche on top of them.
26.	Tuck the panna cotta next to them, place a dollop of caviar over both the potato and panna cotta, and sprinkle with chives.
27.	Finish with some wild rocket sauce.

Martin Bosley

Serves

Preparation

Cook

Ingredients

The best duck fat potatoes recipe only needs two ingredients – potatoes and duck fat. The rich and slightly gamey flavour works really well with the caviar.

Instructions