Duck Fat Fries

Cut potatoes into wedges or wide strips. A thick variation of a julienne cut will work, but it's important not to cut them too thin or they might become flimsy and break during the frying process.

Put the cut potatoes in a large mixing bowl. Then, fill the bowl with water. Let the potatoes soak for 5 minutes, then strain out the water and fill the bowl up again with fresh water. Repeat the soaking process until the water you strain out is no longer cloudy.

Put the drained bowl of cut potatoes in the refrigerator. Or, soak the cut potatoes in ice water while you heat the fat.

If you are heating fat that has been frozen, you can defrost it by placing the plastic container(s) the fat is in into a saucepan filled with warm water. Keep the fire on medium and watch it closely. Take out the containers when the fat has liquefied.

Pour the liquid fat into a deep, heavy skillet or saucepan. (I use a cast iron skillet and it works great.) Heat the fat on medium-high until it reaches a temperature of about 325 degrees F. (If you don't have a thermometer, you can tell it's ready when you drop one fry in and it starts to bubble.) 7. Take your potatoes out of the refrigerator or ice water and dry them with paper towels.

Drop the potatoes into the hot fat handfuls at a time. Turn the heat on high once you've dropped the first batch in. Once the fries are all in, turn the heat to medium.

Fry them in one batch, stirring occasionally, for about 10 minutes or until the majority of them have begun to brown.

. Turn the heat on low, and drain the potatoes on a paper bag. (They will be pale and soggy, so be careful when handling them.) 13. Raise the heat to high an bring the oil to 375 degrees F. Carefully put the drained potatoes back in the oil and cook, stirring occasionally, until they are brown and crispy--just a few minutes should do it.

. Drain on a paper towel or paper bag, season with salt or your favorite seasoning, and serve immediately.