DUCK FAT FRIES
Provided by Guy Fieri
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 4
Steps:
- Peel the sides of the potatoes but leave some skin on the ends. As you peel, place the potatoes in a bowl filled with cool water. Cut the potatoes into matchsticks (1/8-inch square) and place back into the bowl of clean cool water. Allow the potatoes to sit for 1 hour, changing the water as it becomes cloudy to remove the starch.
- Heat the canola oil in a large, heavy Dutch oven or deep skillet to 325 degrees F.
- Drain the potatoes and dry well with paper towels. 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. Drain well on paper towels.
- Heat the duck fat in a heavy saucepan to 375 degrees F; ideally you want the duck fat 3 to 4 inches deep.
- Carefully add the fries to the duck fat and cook until crispy and evenly golden, about 8 minutes. Remove to a paper towel-lined plate and season with the sea salt or truffle salt.
- Cook's Note: Strain the duck fat through a fine mesh strainer and transfer to a glass container. Keep refrigerated or frozen for up to 6 months.
DUCK FAT FRENCH FRIES WITH CILANTRO AIOLI
Make and share this Duck Fat French Fries With Cilantro Aioli recipe from Food.com.
Provided by Chef Rangel
Categories Potato
Time 7m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fries: Pour enough fat into a heavy pot to reach at least halfway up the sides of the pan but not more than three-quarters of the way up. Heat the oil to 375°F.
- Cut the potatoes into sticks ¼ inch wide and 2 inches long. Dry all the pieces thoroughly in a clean dishtowel. This will keep the fat from splattering. Divide the potato sticks into batches of no more than 1 cup each. Do not fry more than one batch at a time.
- When the fat has reached the desired temperature, fry the potatoes until golden brown. Using a long-handled skimmer lift out the potatoes and place on a paper towel lined sheet tray. Season with truffle salt. You can keep the frites warm in a 200°F oven until ready to serve.
- Aioli: Mix all ingredients in medium bowl. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour to allow flavors to develop. (Can be prepared 2 days ahead. Keep refrigerated.).
Nutrition Facts : Calories 436.2, Fat 24.5, SaturatedFat 5.4, Cholesterol 21.1, Sodium 327.8, Carbohydrate 51, Fiber 5.2, Sugar 4.7, Protein 5.1
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- Place frozen fries in a large bowl and add the duck fat, using your hands to coat evenly. You don’t want a super thick coating, just a light glaze. Any excess with drip off, though, so don’t worry too much about overdoing it.
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