Duck Fat Fries

Duck Fat Fries. Potatoes can be peeled or simply scrubbed to leave skin on potatoes. Duck fat can be strained and refrigerated or frozen for 6 months.

Author

David Lawton

Prep Time: 00:00

Recipe Time: 00:20

Temperature : 185F / 85C

Ingredients

• 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

1. Set Anova Sous Vide Precision Cooker to 185°F (85°C).
2. Clean and cut potatoes
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.
4. Package 1 potato per ziplock or vacuum sealing bag and split up brine mixture between bags.
5. Close bags by vacuum sealing or water immersion technique
6. Add bags to the water and cook for 20 minutes.

Finishing Steps

1. Heat canola oil in a deep pot to 325 degrees.
2. Gently remove the fries from the bags and pat to dry.
3. Add potatoes to the oil gently in batches if necessary and cook for 6 minutes until they float. Then remove and pat dry.
4. Heat duck fat to 375 degrees in a small pot.
5. Carefully add fries in batches and cook for 8 minutes then remove and pat dry. Season with salt and pepper.