Duck Fat French Fries
- 3 to 4 quarts Duck Fat
- 4 russet potatoes, long sides peeled and cut into 1/4-inch sticks
- Coarse salt
- Piment d’Espelette (optional)
- Run the cut potatoes under cold water to remove excess starch. Thoroughly dry the potatoes.
- In a large, heavy pot over medium-high flame, heat duck fat to 300 degrees F.
- Slowly add potatoes to duck fat, working in batches if needed. Par cook for 4-5 minutes, until tender. Remove fries with a slotted spoon. Drain on a paper towel lined sheet pan and let cool to room temperature.
- When ready to finish, heat the duck fat to 360 degrees F.
- Once the oil is heated, add the par-cooked fries and cook for another 2 minutes, working in batches. Fries should be crisp and golden brown. Remove fries with a slotted spoon and drain. Season with salt & piment d’Espelette, if using. Serve immediately.
Chef Tip: Duck fat is one of the few fats that can be reused over and over again. After the oil is cooled but still liquid, decant into a sealable container. Pour through a fine mesh sieve lined with a paper towel to out any food particles. Cover and refrigerate.