4 medium russet potatoes
8 cup canola oil
2 cup duck fat
sea salt or truffle salt
Peel the sides of the potatoes but leave some skin on the ends. Place the potatoes in a bowl filled with cool water.
Cut the potatoes into matchsticks (⅛-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. Drain well on paper towels.
Heat the duck fat in a heavy saucepan to 375 degrees F.
Carefully add the fries to the duck fat and cook until crispy and evenly golden. This will take about 8 minutes. Remove to a paper towel-lined plate and season with the sea salt or truffle salt.
Strain the duck fat through a fine mesh strainer and transfer to a glass container. Keep refrigerated or frozen for up to 6 months.
Sugar: 1g
:
Calcium: 18mg
Calories: 3355kcal
Carbohydrates: 26g
Cholesterol: 68mg
Fat: 367g
Fiber: 2g
Iron: 1mg
Monounsaturated Fat: 223g
Polyunsaturated Fat: 93g
Potassium: 592mg
Protein: 3g
Saturated Fat: 45g
Sodium: 7mg
Trans Fat: 1g
Vitamin A: 1IU
Vitamin C: 8mg
