Duck-Fat Belgian Fries               

 tags (edit): Fry Easy Bon Appetit Magazine @Vogel @Try Soon! Snacks Side Dish  

 

Deep-frying in duck fat not once but twice -- at low heat to release water then at higher heat to brown and crisp -- makes these incredibly flavorful frites downright addictiing.

Ingredients

8 Russet potatoes (~6 pounds), scrubbed, unpeeled, cut into 1/3 x 1/3" strips
6 cups Canola Oil
4 cups Duck fat (see note)
to taste Kosher Salt or sea salt
 

Instructions
 Place potatoes in a large bowl; rinse several times with cold water and soak potatoes 1 hour. Drain, pat dry with paper towels, then wrap in large kitchen towels to absorb moisture.

Attach deep-fry thermometer to the side of a large deep pot. Add canola oil and duck fat to pot and heat over medium-high heat to 300. Working in batches, fry potatoes until cooked through but still very pale in color, adjusting heat as necessary to maintain temperature, about 5 minutes. Using slotted spoon, transfer potatoes to paper towels and drain. Allow potatoes to cool. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

Reheat oil in pot to between 365-370. Working in batches, fry potatoes until deep golden and crisp, about 5 minutes. Transfer to fresh paper towels; drain. Sprinkle with coarse salt and pepper. Transfer to bowl and serve.

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Yields: 8 Servings
     Bon Appetit magazine, September 2006, page 103

 notes:  Duck fat is available in the freezer section of some supermarkets, specialty food stores, and online from dartagnan.com.

Cuisine:   French

Main Ingredient:   Potatoes