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Duck Fat Fries with Homemade Spiced Ketchup

A high-prestige side dish utilizing technical starch management and a disciplined double-fry method. Duck fat provides a superior thermal medium, resulting in a shattered, golden-brown crust and a moist, flavorful interior perfectly complemented by a deeply spiced reduction.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Wait Time (Soaking/Bloom) 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 large Idaho potatoes scrubbed
  • Duck fat for frying
  • 1 6-ounce can tomato paste
  • ¼ cup brown sugar
  • 2 tablespoons red wine vinegar
  • ¼ teaspoon ground mustard
  • ¼ teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • ¼ teaspoon coarse salt
  • ¼ teaspoon coarse black pepper

Method
 

Technical Prep
  1. Cut the scrubbed potatoes into uniform planks, then into strips.
  2. Submerge the strips in a bowl of cold water for at least 30 minutes to remove excess starch, which ensures a cleaner fry and prevents sticking.
The Ketchup Reduction
  1. In a small saucepan over low heat, whisk together the tomato paste, brown sugar, red wine vinegar, mustard, cinnamon, cloves, allspice, and ¼ cup of water.
The Flavor Bloom
  1. Simmer the mixture for 10 minutes until the sugar has dissolved and the sauce is homogenous.
  2. Season with salt and pepper.
    3. For the best result, allow the ketchup to sit at room temperature or refrigerate overnight to let the spices fully bloom.
The First Fry
  1. Drain and blot the potato strips completely dry with paper towels.
  2. Heat duck fat in a heavy skillet to 325°F using a candy thermometer.
  3. Fry the potatoes in batches for 5 minutes until just beginning to turn golden.
  4. Transfer to a paper towel-lined baking sheet.
The Thermal Finish
  1. Increase the oil temperature to 375°F.
  2. Return the pre-cooked potatoes to the hot fat and fry for an additional 5 minutes until they are deep golden brown, rigid, and perfectly crisp.
Season and Serve
  1. Transfer the fries to a clean baking sheet and season immediately with a generous sprinkle of coarse salt.
  2. Serve warm alongside the house-made spiced ketchup.