Duck fat french fries

Serves 4-5 Prep time 10 minutes
Cook time 40 minutes

1kg agria potatoes, thoroughly washed
1kg duck fat (available from Culina)
fleur de sel, to taste

• Keeping the skin on, cut potatoes into long strips of about 2cm thick or into wedges.
• In a large pot, melt duck fat over medium heat.
• When fat has completely melted and is warm, add cut potatoes into the pot and poach at a constant temperature of 90°C for 15-20 minutes.
• Once potatoes are soft but firm, remove them from the pot and drain excess oil on paper towels. At this point, fries can be kept in a chiller or refrigerator to be deep-fried the next day.
• Submerge fries for about 7 minutes in a deep fryer or deep pot filled with oil, at a constant temperature of about 170°C.
• Remove and drain excess oil on paper towels.
• Season with fleur de sel and serve warm.

Read more in the December 2015 issue of epicure.

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