Name: Sweet-Potato Gaufrettes with Duck Confit and Cranberry Black Pepper Chutney
Cook time: 55 min
Total time: 1 1/2 hr
Yield: Makes about 24 hors d'oeuvres
Ingredients: 2 large sweet potatoes (1 1/2 lb total); 6 cups vegetable oil; 1 confit duck leg (5 1/2 oz), skin and bone discarded and meat finely shredded; Cranberry black pepper chutney; a mandoline fitted with fluted blade; a deep-fat thermometer

A well-sharpened French mandoline with a fluted blade is the secret to these paper-thin potato wafers with a waffle design.

Active time: 55 min Start to finish: 1 1/4 hr

Cooks' notes:

• Gaufrettes can be made 1 day ahead and kept in an airtight container at room temperature.

• Hors d'oeuvres can be assembled 30 minutes ahead and kept at room temperature.

Recipe notes

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