Duck fat imparts a wonderful flavor to anything you cook in it, and
these fries are the best – crispy, tender, and loaded with flavor. This
is a winner of a recipe!
Ingredients
-
4 large Russet potatoes, scrubbed and peeled if desired
-
Duck fat (from 3 to 4 duck breasts)
-
Kosher salt
Instructions
- Place a
Dutch oven or a deep saucepan on the stove. Place a baking sheet next to
the Dutch oven and set a cooling rack over the top. You will use this
to drain the potatoes after they have cooked.
- Add
duck fat, cut off the top of 2 to 3 duck breasts, to the Dutch oven.
Turn the heat to medium and slowly render the fat until the skin is
crispy and the fat is completely melted. Use a slotted spoon to remove
the skin pieces. You will need the fat to be about 2 to 3 inches deep.
If you do not have enough, you can add vegetable oil to obtain the right
depth.
- Meanwhile, cut the potatoes
lengthwise in half. Slice each half lengthwise into thirds. Cut each
piece in half lengthwise again. You want pieces that are all about the
same thickness. Depending on the size of the potatoes you are using,
this could take more or fewer cuts.
- The
photo above shows the steps as I cut the potatoes into steak fries. On
the right is half of a potato. Next to it is a couple of slices off the
half. And finally, on the left are the cut fries before cooking.
- Place
the potatoes in a single layer onto a paper towel-lined microwave-safe
plate and pat dry to remove all the moisture. Cook in the microwave for
about 1 minute to pre-cook the potatoes about halfway. Pat dry again.
Set aside to air dry fully while the fat is coming to temperature.
- Increase
the heat on the stove to medium-high and heat the duck fat to about
350°F on an instant read thermometer. Cooking in small batches, add
enough potatoes to the hot fat so that there is a single layer. There
should be enough room between each piece that the fat can easily bubble
up and nearly cover the pieces. Use tongs to turn the potatoes as they
brown so that they are evenly colored on all sides.
- Transfer
the browned potatoes to the rack-covered baking sheet and immediately
sprinkle liberally with kosher salt. Keep each batch warm in a low oven
until ready to serve. Continue cooking potatoes in small batches until
all of them are done. Serve hot.
- When you
are done cooking, turn off the heat under the Dutch oven and let the
duck fat cool for about 20 minutes. Strain it through a fine-wire mesh
strainer to remove any solids. Transfer to a container and refrigerate
until thoroughly cooled and solid. Use again within a day or two or
freeze for longer storage.
Recipe courtesy of The Heritage Cook https://theheritagecook.com/duck-fat-fries-a-kids-... |
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