Recipe: Duck Fat French Fries

April 28, 2008

Recipe for Duck Fat French Fries

If you’ve ever cooked frozen french fries at home and were not impressed or cooked french fries in vegetable or peanut oil and did not like the strong vegetable taste, you can make duck fat french fries at home and it only requires a few resources and is very straightforward.

Requires:
- Pan for frying
- Cooking potatoes (Yukon Gold or Russet)
- Duck Fat (between 15-20 ounces)

1. Take cooking potatoes, slice into French Fries. Do not slice too thin, as they will fall apart when frying.

2. Place French Fries into bowl, fill with water. Wait about 5 minutes, and water will begin to become cloudy. The cloudiness is caused by starch, which when removed, allows the French Fries to become crispier when fried.


3. Clear French Fries of water.

4. Fill French Fry-filled bowl with water. Water should be replaced until it no longer becomes cloudy.


5. Fill a pot with water and begin to heat. Continue to heat, until bubbles form at bottom of pot. Place French Fries in pot, add about 1 tablespoon for every 1 potato. Heat until water begins to boil. Remove from pot and drain.


6. Place fries in refridgerator until they cool.



7. Place Duck Fat containers in pot filled with hot water, to melt the fat.

8. Remove Duck Fat container from hot water.


9. Place duck fat in pan (preferably skillet), and begin to heat until fully melted.

10. Place one French Fry in the pan. If it bubbles, you can place the others in as well. If it does not bubble, apply more heat until it begins to bubble.


11. The French Fries will begin to bubble more rapidly. Flip and turn the French Fries gently, as at this stage, they are the most fragile.


12. The French Fries will begin to brown, test fries by biting into them. Remove them depending on your own preference for crispiness.


13. Remove French Fries from pan, place on paper towel. Season them with salt, pepper or other spices.


14. Enjoy! Preferably with a steak.


Follow

Get every new post delivered to your Inbox.