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Super Bowl XLI:

Chef Mark Hellyar of Blue Duck Tavern on

Chef Mark Hellyar

Blue Duck Tavern
1201 24th Street, NW
Washington, DC 20037
(202) 419-6755


Triple Duck Fat Fries
Mark Hellyar—Blue Duck Tavern, Washington DC
Adapted by
January 2007

Yield: 4 Servings


  • 10 30-count Idaho potatoes
  • 2 gallons water
  • Canola oil, as needed
  • Duck fat, as needed

Cut the potatoes into thick fries about 3 inches in length. Cook the potatoes in 190°F water, without boiling. Be sure to cook the potatoes all the way through until the potato is at breaking point. Remove and dry for at least 2 hours. Blanch the dry potatoes in 260°F canola oil for 7 ½ minutes to seal. Allow to cool for another 2 hours. The following day, move the fries to the freezer. Mix duck fat and canola oil in a 3 to 2 ratio and heat to 320°F. Cook the frozen fries to order for 7 minutes.

  • Rising Star Chef Sean Griffin
  • A Suped-Up Super Bowl Sunday

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