Copyright Thomas Saaristo  All Rights Reserved
Duck fat fries
Duck fat and potatoes are best friends. This double fry method will ensure your
potatoes are crispy on the outside and tender on the inside. The real trick is getting
the potatoes cut uniformly. I cannot abide by different sized fries

Rendered duck fat can be found in gallon or better containers online

Extra fine salt can be found at most grocery stores near the popcorn. Planters makes a
very good Extra fine salt they call "Popcorn salt"

6 Russet potatoes
4 cups rendered duck fat
Extra fine salt

Cut the ends off the potatoes and discard. Cut the trimmed potatoes into nice long
matchsticks no more than 1/4 inch wide

Drop the cut potatoes into a big bowl or multi gallon container of ice water and soak
for 1 hour. Drain the potatoes and rinse, carefully but thoroughly, until the water runs

Slowly and carefully liquify the duck fat then pour into a deep fryer or large heavy
bottomed stainless steel kettle. Heat the fat to 325 degrees Fahrenheit

Meanwhile, dry the potatoes well with paper towels. Divide the fries into batches for
frying, about 1 cup or 1 1/4 cups if the potatoes were standing upright in a stainless
steel measure

Turn the heat to high just before you carefully add your first batch. Once the fries are
in the hot fat, reduce the heat medium and monitor the heat with a thermometer. Set
a timer for 10 minutes after which time the fries should be lightly browned (not fully
cooked). Remove the fries and place gently on brown paper bags to drain. Proceed
until all of the fries have been cooked in this manner

Heat the fat to 375 degrees Fahrenheit. Start the final fry with the first batch that you
fried during the first round. Add the fries and watch them carefully. They will brown
and crisp quickly, 1 to 2 minutes. Remove the fries to clean brown paper bags and
immediately season with Extra fine salt. Proceed until all of the fries have been fried
and seasoned in the same manner

Duck fat fries can be held in a 200 degrees Fahrenheit oven during the final fry to keep
them warm