Active Time

　　55 min

　　Total Time

　　1 1/2 hr

　　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

　　

Ingredients

Makes about 24 hors d'oeuvres

　　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

　　

Step 1

Adjust fluted blade of mandoline to an opening of slightly more than 1/8 inch. Peel sweet potatoes, then slice crosswise on mandoline, turning each potato at a 90-degree angle after each slice to produce a waffle pattern. (It may take a few tries to get the pattern right.)

　　

Step 2

Heat oil in a 4-quart heavy saucepan over moderate heat until it registers 300°F on thermometer. Fry potatoes, 6 to 8 slices at a time, stirring and turning them frequently, until golden and crisp, 2 1/2 to 3 minutes. Transfer with a slotted spoon to paper towels to drain and return oil to 300°F between batches. Season gaufrettes lightly with salt while still warm.

　　

Step 3

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.

　　

Step 4

Top each gaufrette with some duck and a scant 1/2 teaspoon chutney.

　　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.