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1
Peel the sides of the potatoes but leave some skin on the ends.
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2
As you peel, place the potatoes in a bowl filled with cool water.
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3
Cut the potatoes into matchsticks (1/8-inch square) and place back into the bowl of clean cool water.
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4
Allow the potatoes to sit for 1 hour, changing the water as it becomes cloudy to remove the starch.
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5
Heat the canola oil in a large, heavy Dutch oven or deep skillet to 325 degrees F.
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6
Drain the potatoes and dry well with paper towels.
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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.
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8
Drain well on paper towels.
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9
Heat the duck fat in a heavy saucepan to 375 degrees F; ideally you want the duck fat 3 to 4 inches deep.
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10
Carefully add the fries to the duck fat and cook until crispy and evenly golden, about 8 minutes.
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11
Remove to a paper towel-lined plate and season with the sea salt or truffle salt.
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12
Cook's Note: Strain the duck fat through a fine mesh strainer and transfer to a glass container.
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13
Keep refrigerated or frozen for up to 6 months.
