Instructions
- Peel the Potatoes and slice them very thinly, about 1/8 inch thick. A mandoline is highly recommended.
- Rinse the sliced Potatoes in cold water until the water runs clear. Drain well and pat dry with paper towels.
- Heat the Duck Fat and Butter in a large, heavy-bottomed skillet over medium-high heat.
- Add the Shallot and Garlic to the skillet and cook until fragrant, about 1-2 minutes.
- Add the Potatoes to the skillet in a single layer (work in batches if necessary to avoid overcrowding).
- Cook for 8-12 minutes, flipping occasionally, until golden brown and crispy.
- Remove the Potatoes from the skillet and place them on a paper towel-lined plate to drain excess fat.
- Season the Potatoes with Fleur de Sel and Black Pepper.
- Toss the Potatoes with the Chives.
- Serve immediately, garnished with shaved Black Truffle.
