Duck Fat French Fries With Cilantro Aioli Recipes

DUCK FAT FRIES

Steps:

• Peel the sides of the potatoes but leave some skin on the ends. As you peel, place the potatoes in a bowl filled with cool water. Cut the potatoes into matchsticks (1/8-inch square) and place back into the bowl of clean cool water. Allow the potatoes to sit for 1 hour, changing the water as it becomes cloudy to remove the starch.
• Heat the canola oil in a large, heavy Dutch oven or deep skillet to 325 degrees F.
• Drain the potatoes and dry well with paper towels. Carefully add the potatoes to the oil, in batches if necessary, and cook until they just lose their opaque look and are starting to firm up, 5 to 6 minutes. Drain well on paper towels.
• Heat the duck fat in a heavy saucepan to 375 degrees F; ideally you want the duck fat 3 to 4 inches deep.
• Carefully add the fries to the duck fat and cook until crispy and evenly golden, about 8 minutes. Remove to a paper towel-lined plate and season with the sea salt or truffle salt.
• Cook's Note: Strain the duck fat through a fine mesh strainer and transfer to a glass container. Keep refrigerated or frozen for up to 6 months.

CORNFLAKE CRUSTED HALIBUT W/ CHILE-CILANTRO AIOLI

Steps:

• Aioli:Combine cilantro, mayonnaise, serrano, and minced garlic, stirring well.
• Fish: to prepare fish, combine milk and egg white in a shallow dish, stirring well with a whisk.
• combine cornflakes, flour, salt, and black pepper in another shallow dish.
• Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat.
• Dip fish in the milk mixture and dredge in cornflake mixture.
• add fish to pan and cook 4 minutes on each side or until fish flakes easily when tested with a fork.
• serve fish with Aioli and lemon wedges.

TRUFFLE AIOLI

Steps:

• In a food processor combine garlic, 1/2 teaspoon kosher salt, lemon juice and egg yolks. Turn processor on and process until garlic is minced. Turn off processor, scrape down the sides. Return lid to the top. Turn on processor and slowly pour in 3/4 cup of olive oil and then truffle oil until mixture emulsifies. Aioli should be smooth but somewhat thick. If too thin turn food processor back on and pour in remaining olive oil.
• Transfer to bowl. Adjust seasoning with more salt if necessary.
• Serve immediately.

CILANTRO AIOLI

Steps:

• Combine all ingrediants in a small food processor (or favourite blender) and mix until blended.

DUCK FAT FRENCH FRIES WITH CILANTRO AIOLI

Steps:

• Fries: Pour enough fat into a heavy pot to reach at least halfway up the sides of the pan but not more than three-quarters of the way up. Heat the oil to 375°F.
• Cut the potatoes into sticks ¼ inch wide and 2 inches long. Dry all the pieces thoroughly in a clean dishtowel. This will keep the fat from splattering. Divide the potato sticks into batches of no more than 1 cup each. Do not fry more than one batch at a time.
• When the fat has reached the desired temperature, fry the potatoes until golden brown. Using a long-handled skimmer lift out the potatoes and place on a paper towel lined sheet tray. Season with truffle salt. You can keep the frites warm in a 200°F oven until ready to serve.
• Aioli: Mix all ingredients in medium bowl. Season to taste with salt and pepper. Cover and refrigerate at least 1 hour to allow flavors to develop. (Can be prepared 2 days ahead. Keep refrigerated.).