Confit Fingerlings

Ingredients:

20 fingerling potatoes

½ bunch thyme

2 star anise

1 bay leaf

1 tsp whole black peppercorns

olive oil or duck fat to cover

Method:

·    Cut small slices off the top and bottom of each potato. Then cut each potato in half crosswise. Using a small melon baller, hallow out the center of each potato, making a cup 1/8 inch deep

·    Place the potatoes in a wide shallow pot with the thyme, bay leaf, ppercorns, star anise and oil or fat. Cover with a cartouch and gently simer on very low heat until the potatoes become fork tender

·    Remove the potatoes from the oil to let cool in a wire rack. Once cooled fill with the tarragon crème fraiche or tomato jam and garnish with fresh flowers