Duck Fat French Fries with a Trio of Aiolis

Duck Fat French Fries

• 4 large russet potatoes, peeled
• 12 ounces duck fat
• 1 tablespoon parsley, minced
• 1 clove of garlic, finely minced
• salt and pepper

1. After your potatoes are cooled, cut them into fries - I like thick steak fries so you have lots of crispy exterior. Place the fries into a bowl of cool water for 5 minutes to remove some of the starch.
2. Take the fries from the water and blot them dry really well. Let the fries sit on a dry paper towels while you heat the fat.
3. Heat the duck fat in a large saucepan over medium high heat until the temperature reaches 330 degrees. Place the fries, one by one, into the oil. Maintain the heat and cook for 6 minutes until golden brown.
4. Remove the fries from the fat and allow them to rest for 10 minutes while you raise the heat of the fat to 360. Place the fries into the duck fat and cook for another 1 to 2 minutes or until the fries are crispy and dark golden brown.
5. Immediately after removing the fries, season liberally with salt and pepper and sprinkle over the garlic and parsley.

Aiolis

• 1 teaspoon salt
• 2 cloves of garlic
• 2 egg yolks
• 1 tablespoon lemon juice
• 1 cup canola oil
• 1/4 cup olive oil
• 2 tablespoons malt vinegar
• 1 teaspoon minced chipotles and adobo sauce
• 1 tablespoon black truffle oil

1. Using a mortar and pestle, grind the salt into the garlic cloves until the garlic is finely mashed and the salt is combined.
2. Place the garlic and salt into a medium bowl and whisk in egg yolks and lemon juice. Slowly add the canola oil, a few drops at a time until the mixture starts to hold together. Then drizzle in the remaining canola oil whisking constantly.
3. Add the olive oil using the same slow drizzle and constant whisking method. Just a word of caution - after making a few batches I realized that how big the egg yolks are makes a difference in the volume of oil you can incorporate and reach a particular consistency. Here, just use your best cook judgement and stop when you get to a good thick mayo-like consistency.
4. After the aioli base is together, separate the base into three separate small bowls. In one bowl, whisk in the chipotle. In the other bowl, whisk in the malt vinegar. In the final bowl, slowly whisk in the black truffle oil. Taste each for seasoning.