Duck Fat Fries
Ingredients:
4 large russet potatoes
2 cups duck fat
10 cloves garlic, minced
1 T butter
2 sprigs fresh rosemary, finely chopped
1/2 cup freshly grated Parmigiano Reggiano cheese
Sea salt, to taste
Instructions:
Wash and peel the russet potatoes. Cut them into 1/4-inch-thick fries, ensuring a consistent size for even cooking. Place the cut fries in a large bowl filled with cold water to prevent browning and to remove excess starch. Let them soak for at least 10 minutes. While the potatoes are soaking, preheat the duck fat in a deep, heavy-bottomed pot or a deep-fryer to 325°F (163°C). Use a thermometer to ensure accurate temperature control. Drain the soaked potatoes and pat them dry with paper towels to remove any excess moisture.
Working in batches, carefully lower the fries into the preheated duck fat, ensuring that they are fully submerged. Fry the potatoes for 5-7 minutes or until they are slightly golden and cooked through, but not yet crispy. Remove the fries using a slotted spoon and place them on a wire rack set over a baking sheet to drain any excess fat. Allow the fries to cool for at least 10 minutes.
While the fries are cooling, prepare the garlic and rosemary. In a small skillet melt the butter and gently warm the garlic over medium low heat. Add the finely chopped rosemary. Set aside.
Increase the duck fat temperature to 375°F (190°C) for the second frying.
Once the fries have cooled, carefully lower them back into the hot duck fat, again working in batches. Fry the potatoes for an additional 3-5 minutes or until they are golden brown and crispy.
Remove the fries from the duck fat using a slotted spoon and place them back on the wire rack to drain any excess fat. While the fries are still hot, sprinkle them with the garlic and rosemary mixture, freshly grated Parmigiano Reggiano cheese, and sea salt to taste. Toss well and serve immediately.
Serve the crispy twice-fried duck fat fries immediately, pairing them with your favorite dipping sauce, pinot noir, or enjoy them on their own.
