Deep frying with duck fat

Discussion in 'Professional Chefs' started by brian1brian, Aug 19, 2019.

  1. brian1brian

    brian1brian

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    Anyone have experience with this? Looking to do fries/tots.

    How long does duck fat last in a fryer?

    Can I/should I cut it with a more cost efficient oil? What ratio has worked for you/would you suggest?

    Thank you
     
  2. kuan

    kuan Moderator Staff Member

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    That seems over the top. I would just do normal fryer oil and toss a teaspoon of duck fat in the mixing bowl when you're salting your fries. Maybe even less.
     
    brian1brian and millionsknives like this.
  3. brian1brian

    brian1brian

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    Not sure this would qualify them as “duck fat fries”, though, is my concern.
     
  4. Seoul Food

    Seoul Food

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    The oil is going to break down faster and in all honesty it is way to expensive to be making french fries and tater tots in. Not that it wouldn't be delicious but you are then going to have to convince the consumer to pay some outrageous price for fries.
     
  5. brian1brian

    brian1brian

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    Thanks for the feedback guys... I think I’ll give kuan’s rec a shot, see if the flavor shows up. Might just end up incorporating the fat into a sauce and going the poutine route...
     
    Last edited: Aug 20, 2019
  6. zossolifer

    zossolifer

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    I had the same debacle. Ended up tossing my fries with some duck confit and made a gravy incorporated with duck fat. Duck Poutine has been pretty successful for me so far, not a bad route to take!