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.
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.
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...
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...
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!
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