Sweet-Potato Gaufrettes with Duck Confit and Cranberry Black Pepper Chutney

• 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
• Special equipment: a mandoline fitted with fluted blade; a deep-fat thermometer

1. Adjust fluted blade of mandoline to an opening of slightly more than 1/8 inch.
2. Peel sweet potatoes, then slice crosswise on mandoline, turning each potato at a 90-degree angle after each slice to produce a waffle pattern.
3. (It may take a few tries to get the pattern right.)
4. Heat oil in a 4-quart heavy saucepan over moderate heat until it registers 300F on thermometer.
5. Fry potatoes, 6 to 8 slices at a time, stirring and turning them frequently, until golden and crisp, 2 1/2 to 3 minutes.
6. Transfer with a slotted spoon to paper towels to drain and return oil to 300F between batches.
7. Season gaufrettes lightly with salt while still warm.
8. Heat a 10-inch nonstick skillet over moderate heat until hot and cook duck, stirring, until any excess fat is melted and edges are slightly crisp, about 2 minutes.
9. Top each gaufrette with some duck and a scant 1/2 teaspoon chutney.

sweet potatoes, vegetable oil, cranberry black pepper, thermometer

Taken from www.epicurious.com/recipes/food/views/sweet-potato-gaufrettes-with-duck-confit-and-cranberry-black-pepper-chutney-107405 (may not work)