It's a snowy day here in NYC, and I am not about to venture outside anytime soon (much to my dog's dismay)....So to keep myself occupied, I decided to make a great dish, which takes a little bit of time to cook.

These French Fries come out absolutely perfect, and are cooked completely in oil, low and slow at first, and then quicker and hotter towards the end. I used a combination of duck fat (fat rendered from the duck I cooked the other night here) and Canola Oil. You can use any combination or single oil that you like (Canola, Vegetable Oil, Peanut Oil....)....I just couldn't pass up the duck fat!

The reason this takes so long is you first poach the potatoes in the oil at a low heat so the inside is cooked, you then raise the temperature of the oil once the potato is cooked through to perfectly crisp up the outside. Trust me, this is worth the wait!