Sweet-Potato Gaufrettes with Duck Confit and Cranberry Black Pepper Chutney

1. 1

   Adjust fluted blade of mandoline to an opening of slightly more than 1/8 inch.

2. 2

   Peel sweet potatoes, then slice crosswise on mandoline, turning each potato at a 90-degree angle after each slice to produce a waffle pattern.

3. 3

   (It may take a few tries to get the pattern right.)

4. 4

   Heat oil in a 4-quart heavy saucepan over moderate heat until it registers 300F on thermometer.

5. 5

   Fry potatoes, 6 to 8 slices at a time, stirring and turning them frequently, until golden and crisp, 2 1/2 to 3 minutes.

6. 6

   Transfer with a slotted spoon to paper towels to drain and return oil to 300F between batches.

7. 7

   Season gaufrettes lightly with salt while still warm.

8. 8

   Heat a 10-inch nonstick skillet over moderate heat until hot and cook duck, stirring, until any excess fat is melted and edges are slightly crisp, about 2 minutes.

9. 9

   Top each gaufrette with some duck and a scant 1/2 teaspoon chutney.

* Per serving · 4 servings · Values may vary.

No additional tips available.