Ingredients
- ¾ cup (190ml) duck fat
- 5 (1kg) medium potatoes, peeled
- 1 small fennel bulb, halved, core removed
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 15 sage leaves
- 2 tsp olive oil
- ½ cup (50g) hazelnuts
Serves: 4
Preparation Time: 30 Mins
Cooking Time: 3 hours
Method
1. Preheat oven to 160°C, on combination convection steam function. Melt duck fat in a small saucepan over medium heat.
2. Use a mandolin or a sharp knife to finely slice potatoes and fennel to 2mm thick. Transfer to a large bowl, add duck fat, salt, and pepper. Toss ingredients until well coated.
3. Line a rectangular baking dish 30cm x 15cm (1.5L capacity) with baking paper. Place half of the potato mixture in the dish and use your hands to cover all gaps. Top with the second half of the mixture and level. Drizzle any remaining duck fat over potato and cover with baking paper, applying some pressure to flatten the surface. Bake for 1 hour.
4. Increase temperature to 230°C. Carefully remove baking paper and cook for 30 minutes. Refrigerate for 4 hours or until completely cold and set firm.
5. Meanwhile, preheat oven to 60°C on fan-forced or drying function. Rub sage leaves with olive oil and dab them on a paper towel to absorb any excess. Transfer leaves to a small grid cooling rack, then place on oven rack to dehydrate sage for 1 hour or until crispy and cooled. Set aside.
6. Preheat oven to 160°C on fan-forced function. Roast hazelnuts for 10 minutes and transfer onto a tea towel while still hot. Fold tea towel over hazelnuts and rub to remove the skin. Transfer peeled hazelnuts to a cutting board and roughly chop. Discard skin.
7. Turn potato gratin onto a chopping board and cut into 8 slices. Place on a roasting tray lined with baking paper. Set oven to 220°C on reheat/regenerate function for 15 minutes. Garnish with sage, hazelnuts, and sea salt.
Recipe Notes
The Wolf M series has a designated Dehydration mode, as well as a Dehydration Kit to fit in the oven for superior results.
The same method of dehydration can also be used for all types of semi-hard and hard herbs. For soft herbs, lower the temperature to 50°C.
Recipe presented by Danielle Brito using WOLF 76cm M Series Professional Convection Steam Oven & WOLF 76cm M Series Pyrolytic Built-In Oven.
