Duck Fat Fries

Ingredients for 4

• 4 Russet potatoes, cut into ½-inch sticks

• 2 Quarts Canola Oil

• 2 Cups Duck Fat

• 4 Cups of Water

• 1/2 teaspoon of Sugar

• 1/2 teaspoon of Baking Soda

• 1 Tablespoon of Salt plus salt to season

• Pepper to season

Directions

• Step 1

  Set Anova Sous Vide Precision Cooker to 185°F (85°C).

• Step 2

  Clean and cut potatoes

• Step 3

  Mix together brine. Mix 4 cups of water with a tablespoon of salt, half a teaspoon of sugar, and half a teaspoon of baking soda.

• Step 4

  Package 1 potato per ziplock or vacuum sealing bag and split up brine mixture between bags.

• Step 5

  Close bags by vacuum sealing or water immersion technique

• Step 6

  Add bags to the water and cook for 20 minutes.

• Finishing Steps

• Step 0

  Heat canola oil in a deep pot to 325 degrees.

• Step 1

  Gently remove the fries from the bags and pat to dry.

• Step 2

  Add potatoes to the oil gently in batches if necessary and cook for 6 minutes until they float. Then remove and pat dry.

• Step 3

  Heat duck fat to 375 degrees in a small pot.

• Step 4

  Carefully add fries in batches and cook for 8 minutes then remove and pat dry. Season with salt and pepper.

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