Recipe: Strip Steak Trio of Duck Fat Fries
Ingredients
- For the fries:
- 2 pounds Kennebec Potatoes (or Russets)
- To fill fryer 50 percent Duck Fat/50 percent frying oil (such as canola or peanut) (there are several online sources for duck fat)
- Salt To taste
- For the Smoked Paprika and Mustard Fries:
- For the Smoked Paprika and Mustard Fries:
- 1 Tablespoon Smoked Spanish Paprika
- 1 teaspoon Dry Mustard powder
- For the Saffron and Garlic Fries:
- 2 Tablespoon Water
- 1 teaspoon Saffron threads, divided
- 1 each Garlic clove, smashed to a paste with a little salt
- For the Rosemary and Onion Fries:
- 1 teaspoon Fresh Rosemary, chopped finely
- 1 Tablespoon Fresh Parsley, chopped finely
- 1 each White Onion
- For the Smoked Paprika and Mustard Crème Fraîche:
- 1 cup Crème Fraîche
- 1 Tablespoon Smoked Spanish Paprika
- 2 Tablespoon Whole Grain Mustard
- To taste Salt and freshly ground Black Pepper
- For the Saffron and Garlic Aïoli:
- 2 Tablespoon Water
- 1 teaspoon Saffron threads
- 2 Tablespoon Fresh Lemon Juice
- 1 each Garlic clove, smashed to a paste with a little salt
- 3/4 cup Mayonnaise, such as Hellmann’s
- To taste Salt and freshly ground Black Pepper
- For the Onion Ketchup:
- 1 cup Ketchup, such as Heinz
- To taste Onion Juice (from the recipe for Rosemary and Onion Fries)
Preparation
Start by scrubbing your potatoes well. We leave the skin on, as it contributes to the flavor, but you are welcome to remove it if you prefer. Kennebec potatoes have the best “true potato flavor” of any commercially available potato, and have the perfect starch content for frying. You can use Idaho Russets if Kennebecs are unavailable.
Use a mandolin to cut fries 1/4-inch thick (according to manufacturers directions), or do it by hand if your knife skills are good. Work with a bowl of cold water close at hand, and store the fries in the water until you are ready to fry them.
Heat your fryer to 275°. Drain the fries thoroughly on paper towels. Cook for about five minutes, or until the edges are just beginning to brown. Remove the fries from the oil, and allow to drain on cooling racks set over cookie trays. You can freeze the fries at this stage which will result in a crisper product.
Turn the fryer temperature up to 375°. Fry the potatoes for a second time until they are crisp and golden brown. Remove from the fat, allow to drain briefly, and then divide amongst three bowls. Season each bowl of fries to taste with kosher salt.
This two-step frying process is called “blanching” and allows the interior of the potato to cook through without the exterior burning. It really is critical to a good finished product. The use of duck fat goes back to classic French and Belgium traditions where goose fat may have been used as well. It contributes a subtle, but distinct flavor that really makes these fries special.
For the Smoked Paprika and Mustard Fries:
Toss one bowl of fries with both of these spices until evenly coated. Serve with Smoked Paprika and Mustard Crème Fraîche.
For the Saffron and Garlic Fries:
Heat the water in a small container in a microwave until almost boiling. Add half of the saffron threads and the garlic and allow to steep for five minutes. Toss the fries with the saffron water. Sprinkle the remaining saffron threads over the fries (crushing them a bit with your fingers). Serve with Saffron-Garlic Aïoli.
For the Rosemary and Onion Fries:
Peel the onion and discard the root end, chop the rest roughly. Process the onion in a food processor until smooth with a pinch of salt. Layer a colander with several thicknesses of cheesecloth and suspend over a bowl. Place the onion purée in the colander and allow to drain for an hour. You should have at least ¼ cup of onion juice. Toss the fries with one tablespoon of the onion juice and reserve the rest. Toss in the herbs and serve with Onion Ketchup.
For the Smoked Paprika and Mustard Crème Fraîche:
Stir all ingredients to combine. Season to taste.
For the Saffron and Garlic Aïoli:
Crush the saffron threads between your fingers and add to the water. Microwave in a very small dish until almost boiling. Allow to steep five minutes. Whisk the saffron water and remaining ingredients together. Season to taste.
For the Onion Ketchup:
Stir the ingredients together, tasting frequently, until desired “onioniness” is achieved.
Serving Size
Serves four