Duck Fat Fries

Directions

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.