Food My Muse

0 Infuse the Fat: Add duck fat, garlic, and rosemary to a saucepan. Bring to a slow simmer, then reduce heat to low for 10 minutes. Remove from heat and let steep.
1 Prepare the Potatoes: Whisk heavy cream, salt, and white pepper in a large bowl. Add grated potatoes and toss to coat thoroughly.
2 Layer and Bake: Preheat oven to 300°F (150°C). Grease an 8x8 baking dish and line with two overlapping sheets of parchment paper. Discard the garlic and rosemary in the infused duck fat.Spread a small amount on the bottom, a layer of potatoes, and then spoon on more duck fat and sprinkle with salt. Press firmly. Repeat this process three times, until all the potatoes are used up. Place a sheet of parchment paper over the top and weigh down with a second baking pan, pressing well. Bake for 1 hour 30 minutes. Turn off the oven and let the dish remain inside for 30 minutes.
3 Press and Chill: Remove from oven. Place heavy weights inside the top baking pan to compress the potatoes. Cool at room temperature for 1 hour, then refrigerate for 6-12 hours (or overnight).
4 Freeze and Cut: Flip the potato block from the dish directly onto a cutting board. Keep the parchment paper covering it, and place everything in the freezer for 45 minutes to firm.
5 Make the Yolk Sauce: Fill a saucepan with 1/3 water and bring to a simmer. Place egg yolks in a heat-proof bowl over the simmering water. Whisk constantly for 2 minutes until thickened and jammy. In another bowl, strain the yolks into the room temperature cream cheese. Add lemon zest and with a hand mixer, whip until smooth. Refrigerate for 30 minutes to set.
6 Fry the Pave: Take the potatoes out of the freezer and cut the block into uniform rectangles. Heat remaining duck fat in a skillet over medium heat. Fry potato rectangles until golden brown, approximately 10 minutes per side. Remove and drain on a wire rack.
7 Assemble: Transfer the yolk sauce to a piping bag. Pipe onto each cooled potato brick. Top with chopped chives and about 1/2 teaspoon of caviar.