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Preheat oven to 180°C fan-forced. Line a 7cm-deep, 25cm x 10cm loaf tin with baking paper, extending 5cm over sides.
Using a mandolin, thinly slice potatoes 3mm thick. Add to a large bowl with duck fat, spices, 1 tsp sea salt flakes and cornflour; toss to coat. Layer potatoes in the loaf tin, slightly overlapping ina single layer, filling in any gaps. Continue this process with remaining mixture, ensuring top layer is level. Fold the overhanging baking paper in and bake until potato is tender when pierced with a small knife (45-50 minutes). Remove from oven and allow to cool for 30 minutes. Place cans on top to weigh down and chill overnight or until mixture is firm and set.
When ready to serve, invert tin onto a cutting board. Use a sharp knife to trim edges to make even. Cut into 5cm squares or desired portions.
Heat 3cm vegetable oil in a large frying pan. In batches, shallow-fry potato portions, turning frequently, until golden (10-12 minutes). Transfer to a tray, season to taste and keep warm.
When ready to serve, drizzle potato with a little vinegar. Top with crème fraîche, Avruga caviar and micro fennel, if using.