3 Sauce Chicken Boats

Slice the potatoes thinly using a mandolin, put them in a salad bowl, and pour in the warmed duck fat. Season with salt and pepper and mix with your hands. Line a baking dish with parchment paper and lay the potato slices one on top of the other. Cover with a sheet of parchment paper and put in the oven for 30 min at 250 °F. Then replace the top sheet of parchment paper and flatten with milk cartons. Leave in the fridge overnight.

The next day, prepare the three marinades in freezer bags. For the first one, mix mustard, 1/2 cup olive oil, salt, and pepper. For the second, mix the chopped parsley and basil, the garlic clove, minced, and the remaining olive oil. Season with pepper. For the third, mix the yogurt with the paprika and curry and season with pepper. Set aside 2 tbsp of each marinade in separate containers to use for later as a sauce. Place 1 chicken breast in each bag, close and leave to marinate.

Remove the potatoes from the dish by turning it over. Cut it into 5 parts lengthwise and 4 parts widthwise to obtain squares. Put a skewer in each potato cube and deep fry them in hot oil.

Fold the foil to form 3 boat-shaped containers. Once the chickens are marinated, place each one in a tray and put them in the oven for 20 min at 375 °F. Remove the chicken from the oven and thinly shred the chicken breasts with a fork. Pour the marinade that you set aside in containers onto each chicken boat and add the fried potato cubes.

In the mustard chicken boat, add the melted cheese slices and cooked bacon bits. In the herb chicken boat, add the dried tomatoes and the mozzarella cheese. In the third chicken boat, sprinkle with peanuts and blanched almonds. Serve and enjoy!