3 to 4 quarts duck fat
1 large russet potato, thinly sliced lengthwise on mandolin
4 (5 to 6-ounce) portions Pacific cod
1/2 cup duck fat
8 to 10 fresh thyme sprigs
1/2 cup unsalted butter
2 leeks, top and bottom trimmed, split in 1/2 lengthwise and cleaned of sand
1 lobster, tail removed and split, claws reserved for another application
2 red bliss, sliced into 1/2-inch thick slices
2 purple Peruvian potatoes, sliced into 1/2-inch thick slices, lengthwise
1 vanilla bean, split lengthwise and seeds scraped
Juice of 1 blood orange
1 shallot, minced
Splash Champagne vinegar
Extra-virgin olive oil
3 sprigs fresh tarragon, leaves picked
Sea salt, for serving
You can place the wrapped fish into the refrigerator prior to cooking to help it set up more.
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