Duck fats must be one in every of my favourite issues to fry with. Its delectable, deep flavour offers a novel style and crunch to fried items, particularly these twice-cooked French fries.
Components:
Makes 2 facet servings
- 6 cups water
- 3 tbsp salt
- 2 medium yellow flesh potatoes, lower into 1⁄4-inch fries
- 4 cups duck or goose fats
- 1/4 cup grated Parmesan cheese
- 1/2 tbsp garlic powder
- Salt and pepper, to style
- 1 tbsp recent parsley, chopped
Instructions
1. Deliver water and salt to a boil.
2. Blanch lower potatoes for 3-4 minutes, till they only begin to soften however don’t come aside.
3. Pressure and dry on a sheet pan lined with a number of layers of paper towel.
4. Be sure they’re good and dry earlier than deep frying as any additional water will trigger the fats to spit, which might burn you.
5. Deliver the duck fats as much as 350 ̊F. Deep fry till golden brown, about 5 minutes.
6. Take away from oil, drain off extra fats, and toss with Parmesan and chopped parsley.
7. Season with salt and pepper to style.
Andrew Rochon is OOD’s meals editor. You’ll be able to comply with extra of his culinary adventures on Instagram: @wilderness_chef
Initially printed within the August 2021 situation of Ontario OUT of DOORS journal.
