I just got back from visiting my girlfriend in San Francisco last week. While I was there we went to Costco. While we were standing in the check out line, I noticed that this particular Costco (in San Ramon) carried gelato in their cafe. The cashier said that what the cafe carries depends on locality. And went on to say that Costcos in Canada have duck fat fries.
Now I love duck (I make it twice a year and I slow roast it in order to render the duck fat) … and I love french fries too … so imagine the two mixed.
I normally make olive oil french fries, but made a mental note that when I got home I would try to make duck fat fries.
Well, that day was today and oh my!
If you have your own rendered duck fat, great! If not, you can purchase duck fat in various stores. Duck fat is a little pricey, but it is oh so worth it. I’ve used it to cook eggs, crab cakes …
Duck Fat Fries
potatoes (1-2 to person depending on size of potato) (See Note 1)
salt, to taste
Peel the skin for a more refined french fry or scrub the skin well and leave it on for a rustic fry.
Cut potatoes into sticks between 1/4-inch and 1/2-inch wide. Rinse the cut potatoes in cold water to remove any excess starch.
To achieve better results, soak them in ice water for 30 minutes. Drain the potatoes before frying and pat them completely dry.
Melt duck fat in a heavy-bottomed pot with high sides. Heat the fat to about Heat oven to 325ºF, using a candy thermometer.
Cook the potato sticks in small batches to avoid dramatically dropping the temperature of the hot fat. After about 5 to 7 minutes, test the doneness by poking a fry with a knife. The knife should slide in and out with no resistance. If the potatoes are cooked through, remove them from the pot with a slotted spoon, spider skimmer, or tongs and let drain on a sheet tray covered in paper towels.
After all of the batches are cooked, raise the heat under the pot to bring the melted duck fat to 350ºF. (See Note 2)
Return the fries to the pot, in batches again, for only about 1 minute. Drain on fresh paper towels.
Sprinkle them right away with your choice of sea salt Doing this step while the fries are still hot will help the seasonings to stick.
Although, the russet potato is the ideal frying potato., I’ve used Yukon Gold as well as red, white and purple baby potatoes (pictured).
The secret to the perfect French fry in any fat is the double-fry method. The first fry is to cook the potato through. The second fry at a higher temperature is to crisp them up.
Have you ever had duck fat fries? What do you think of them?