Mark Hellyar—
Blue Duck Tavern, Washington
DC
Adapted by StarChefs.com
January 2007
Yield: 4 Servings
Ingredients:
- 10 30-count Idaho potatoes
- 2 gallons water
- Canola oil, as needed
- Duck fat, as needed
Method:
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.
