Sean’s Sirloin and Duck Fat Chips
Try Chef Sean Connolly’s steak & duck fat chips at home for a simple & delicious take on a classic dish
- 4 portions Sirloin Steak On The Bone
- Extra virgin olive oil
- Salt and freshly ground black pepper for seasoning
- For Perfect oven roasted chips
- 2kg agria potatoes
- 300g Sean Connolly Duck Fat
- Table salt
For the steak
Take the steak out of the fridge and allow the steak to reach to room temperature. Season it very lightly with salt and heavily with pepper
Place griddle pan on a high heat. Once the griddle has reached the required temperature brush the steak with oil and place the steak in the pan
Cook for two minutes on both sides for a rare steak; three minutes for medium; and four minutes for well-done, increasing the timings depending on how you like your steak cooked. Remember: the thinner the steak, the less cooking time required.
Once cooked, leave the steak to rest on a warm plate in a warm place (such as a very low oven) for a few minutes so that the juices will settle evenly within the meat, while also allowing the meat to relax and become even more tender
Serve the steak with duck fat chips
For the duck fat chips
To make the perfect chip you need to start with the right potatoes. Agria potatoes work well but they do differ from brand to brand and with the time of the year, so try to buy some potatoes that are specifically labelled as a ‘chipping’ potato
Scrub the potatoes well to remove any dirt. Cut the potatoes into chips about 1.5cm thick. Rinse under cold water and drain.
Put the chips into a pot, cover with cold water and season with table salt. You should use 12g of salt per litre of water.
Bring to the boil and then simmer gently until the potatoes are almost cooked; check by removing a chip and bending it to break, it should not resist.
Very gently drain the chips and spread them out on a tray to allow them to steam off, and then leave to cool.
Once cooled, place in the fridge overnight so the chips can dry out. This will make them nice and fluffy in the centre and crunchy on the outside when cooked.
The following day: Heat the oven to 180°C. Place the duck fat in an oven tray and heat in the oven for 5 minutes.
Very carefully place the chips into the heated duck fat and place in the oven. Cook for 15 minutes then carefully turn the chips over and cook for another 15 minutes or until the chips are golden brown.
Carefully remove from the oven, drain, season with sea salt and serve. Save the duck fat as it can be used again.