Duck Fat Chips
Duck Fat Chips
Ingredients
- 4 potatoes, Agria variety recommended
- 1 tablespoon salt, for seasoning boiling water
- 1 L oil, for deep frying, high smoke point oil like canola or vegetable
- 1 tablespoon duck fat
- as needed herb salt, for seasoning
Instructions
- 1
Begin by preparing the potatoes. Cut off both ends of each potato. Using an apple corer, create long, cylindrical potato sticks. The goal is to maximize the amount of potato used from each potato.
⏱️ 10 min
- 2
Place the cut potato sticks into a large bowl and rinse them thoroughly under cold running water until the water runs clear. This removes excess starch, which helps with crispiness.
⏱️ 5 min
- 3
Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the boiling water.
⏱️ 5 min•🌡️ 100
- 4
Carefully add the rinsed potato sticks to the boiling water. Once they are in the water, vigorously move them around with a spider strainer or large spoon. This technique, often referred to as 'ruffling the edges' or creating a vortex, helps to break down the surface of the potatoes, creating more surface area for crisping.
⏱️ 5 min•🌡️ 100
- 5
Boil the potato sticks for approximately 5-7 minutes, or until they are tender but not falling apart. They should still hold their shape. Carefully remove the potato sticks from the boiling water and spread them out on a wire rack set over a baking sheet. Allow them to cool completely, then transfer to the refrigerator to chill for at least 30 minutes, or up to 1 hour. This step is crucial for achieving a crispy exterior.
⏱️ 60 min
- 6
In a large, heavy-bottomed pot or deep fryer, add the frying oil. Add 1 tablespoon of duck fat to the oil. Heat the oil to 130°C (265°F). The duck fat adds a rich flavor and has a higher smoking point, contributing to better frying.
⏱️ 5 min•🌡️ 130
- 7
Carefully lower the chilled potato sticks into the preheated oil, working in batches if necessary to avoid overcrowding. Fry for approximately 12 minutes at 130°C (265°F). At this stage, the chips should be fully cooked through and slightly softened, but not yet golden brown.
⏱️ 12 min•🌡️ 130
- 8
Remove the potato sticks from the oil and place them back on the wire rack set over a baking sheet. Allow them to cool completely, then transfer them to the refrigerator to chill for at least 30 minutes, or up to 1 hour. This second chilling period is essential for achieving maximum crispiness during the final fry.
⏱️ 60 min
- 9
Increase the oil temperature to 180-190°C (350-375°F). Once the oil is at the correct temperature, carefully return the chilled, first-fried potato sticks to the hot oil, again working in batches if needed. Fry for another 3-5 minutes, or until they are super crispy and a beautiful golden brown.
⏱️ 8 min•🌡️ 185
- 10
Remove the crispy chips from the oil and immediately transfer them to a bowl lined with paper towels to drain any excess oil. Season generously with herb salt while they are still hot.
⏱️ 1 min
- 11
Serve the duck fat chips immediately. They are excellent on their own or as a decadent side dish, perhaps alongside a perfectly cooked steak with peppercorn sauce.
⏱️ 1 min
Kitchen Tools
Duck Fat Chips
- 4 potatoes, Agria variety recommended
- 1 tablespoon salt, for seasoning boiling water
- 1 L oil, for deep frying, high smoke point oil like canola or vegetable
- 1 tablespoon duck fat
- as needed herb salt, for seasoning
Instructions
- 1
Begin by preparing the potatoes. Cut off both ends of each potato. Using an apple corer, create long, cylindrical potato sticks. The goal is to maximize the amount of potato used from each potato.
⏱️ 10 min - 2
Place the cut potato sticks into a large bowl and rinse them thoroughly under cold running water until the water runs clear. This removes excess starch, which helps with crispiness.
⏱️ 5 min - 3
Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the boiling water.
⏱️ 5 min•🌡️ 100 - 4
Carefully add the rinsed potato sticks to the boiling water. Once they are in the water, vigorously move them around with a spider strainer or large spoon. This technique, often referred to as 'ruffling the edges' or creating a vortex, helps to break down the surface of the potatoes, creating more surface area for crisping.
⏱️ 5 min•🌡️ 100 - 5
Boil the potato sticks for approximately 5-7 minutes, or until they are tender but not falling apart. They should still hold their shape. Carefully remove the potato sticks from the boiling water and spread them out on a wire rack set over a baking sheet. Allow them to cool completely, then transfer to the refrigerator to chill for at least 30 minutes, or up to 1 hour. This step is crucial for achieving a crispy exterior.
⏱️ 60 min - 6
In a large, heavy-bottomed pot or deep fryer, add the frying oil. Add 1 tablespoon of duck fat to the oil. Heat the oil to 130°C (265°F). The duck fat adds a rich flavor and has a higher smoking point, contributing to better frying.
⏱️ 5 min•🌡️ 130 - 7
Carefully lower the chilled potato sticks into the preheated oil, working in batches if necessary to avoid overcrowding. Fry for approximately 12 minutes at 130°C (265°F). At this stage, the chips should be fully cooked through and slightly softened, but not yet golden brown.
⏱️ 12 min•🌡️ 130 - 8
Remove the potato sticks from the oil and place them back on the wire rack set over a baking sheet. Allow them to cool completely, then transfer them to the refrigerator to chill for at least 30 minutes, or up to 1 hour. This second chilling period is essential for achieving maximum crispiness during the final fry.
⏱️ 60 min - 9
Increase the oil temperature to 180-190°C (350-375°F). Once the oil is at the correct temperature, carefully return the chilled, first-fried potato sticks to the hot oil, again working in batches if needed. Fry for another 3-5 minutes, or until they are super crispy and a beautiful golden brown.
⏱️ 8 min•🌡️ 185 - 10
Remove the crispy chips from the oil and immediately transfer them to a bowl lined with paper towels to drain any excess oil. Season generously with herb salt while they are still hot.
⏱️ 1 min - 11
Serve the duck fat chips immediately. They are excellent on their own or as a decadent side dish, perhaps alongside a perfectly cooked steak with peppercorn sauce.
⏱️ 1 min