Place duck fat, thyme, garlic, and potatoes into a sauce pot over high heat (make sure the potatoes are fully submerged under the fat). Once the fat comes to a “Boil”, remove from heat and leave the potatoes in the fat for 25 minutes before serving.

For the Horseradish Crème Fraiche, simply whisk in the horseradish and season with salt and black pepper.

To Serve, drain the confit potatoes onto paper towels. Spoon the crème fraiche into a bowl, place potatoes on top and garnish with cracked sea salt, pepper and fresh thyme leaves.