Duck Fat Fries

1. 1

   Peel the sides of the potatoes but leave some skin on the ends.

2. 2

   As you peel, place the potatoes in a bowl filled with cool water.

3. 3

   Cut the potatoes into matchsticks (1/8-inch square) and place back into the bowl of clean cool water.

4. 4

   Allow the potatoes to sit for 1 hour, changing the water as it becomes cloudy to remove the starch.

5. 5

   Heat the canola oil in a large, heavy Dutch oven or deep skillet to 325 degrees F.

6. 6

   Drain the potatoes and dry well with paper towels.

7. 7

   Carefully add the potatoes to the oil, in batches if necessary, and cook until they just lose their opaque look and are starting to firm up, 5 to 6 minutes.

8. 8

   Drain well on paper towels.

9. 9

   Heat the duck fat in a heavy saucepan to 375 degrees F; ideally you want the duck fat 3 to 4 inches deep.

10. 10

    Carefully add the fries to the duck fat and cook until crispy and evenly golden, about 8 minutes.

11. 11

    Remove to a paper towel-lined plate and season with the sea salt or truffle salt.

12. 12

    Cook's Note: Strain the duck fat through a fine mesh strainer and transfer to a glass container.

13. 13

    Keep refrigerated or frozen for up to 6 months.

* Per serving · 4 servings · Values may vary.