{"id":518,"date":"2021-09-06T16:05:01","date_gmt":"2021-09-06T16:05:01","guid":{"rendered":"https:\/\/prisedujour.com\/?p=518"},"modified":"2021-09-25T23:00:36","modified_gmt":"2021-09-25T23:00:36","slug":"the-key-to-the-best-french-fries-goose-duck-fat","status":"publish","type":"post","link":"https:\/\/prisedujour.com\/fr\/2021\/09\/06\/the-key-to-the-best-french-fries-goose-duck-fat\/","title":{"rendered":"Le secret pour les meilleures frites: le gras d'oie\/canard !"},"content":{"rendered":"\n<p><\/p>\n\n\n\n<div class=\"wp-block-jetpack-slideshow aligncenter\" data-effect=\"slide\"><div class=\"wp-block-jetpack-slideshow_container swiper-container\"><ul class=\"wp-block-jetpack-slideshow_swiper-wrapper swiper-wrapper\"><li class=\"wp-block-jetpack-slideshow_slide swiper-slide\"><figure><img data-recalc-dims=\"1\" decoding=\"async\" alt=\"\" class=\"wp-block-jetpack-slideshow_image wp-image-521\" data-id=\"521\" 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aria-label=\"Pause Slideshow\" class=\"wp-block-jetpack-slideshow_button-pause\" role=\"button\"><\/a><div class=\"wp-block-jetpack-slideshow_pagination swiper-pagination swiper-pagination-white\"><\/div><\/div><\/div>\n\n\n<div class=\"wp-block-wpzoom-recipe-card-block-recipe-card header-content-align-left block-alignment-left is-style-newdesign\" id=\"wpzoom-recipe-card\"><div class=\"recipe-card-image\">\n\t\t\t\t<figure>\n\t\t\t\t\t<img decoding=\"async\" src=\"https:\/\/i0.wp.com\/prisedujour.com\/wp-content\/uploads\/2021\/09\/IMG_2537.jpg?resize=800%2C530&amp;ssl=1\" class=\"wpzoom-recipe-card-image\" alt=\"The Key to the Best French Fries: Goose\/Duck Fat!\" id=\"520\" \/>\n\t\t\t\t\t<figcaption>\n\t\t\t\t\t\t<div class=\"wpzoom-recipe-card-print-link\">\n\t            <a class=\"btn-print-link no-print\" href=\"#wpzoom-recipe-card\" title=\"Print directions...\" style=\"background-color: #FFA921; box-shadow: 0 5px 40px #FFA921;\" data-servings-size=\"4\" data-recipe-id=\"518\">\n\t            \t<SVG class=\"wpzoom-rcb-icon-print-link\" viewBox=\"0 0 32 32\" width=\"32\" height=\"32\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\">\n \t            \t    <g data-name=\"Layer 55\" id=\"Layer_55\">\n \t            \t        <Path class=\"wpzoom-rcb-print-icon\" d=\"M28,25H25a1,1,0,0,1,0-2h3a1,1,0,0,0,1-1V10a1,1,0,0,0-1-1H4a1,1,0,0,0-1,1V22a1,1,0,0,0,1,1H7a1,1,0,0,1,0,2H4a3,3,0,0,1-3-3V10A3,3,0,0,1,4,7H28a3,3,0,0,1,3,3V22A3,3,0,0,1,28,25Z\" \/>\n \t            \t        <Path class=\"wpzoom-rcb-print-icon\" d=\"M25,31H7a1,1,0,0,1-1-1V20a1,1,0,0,1,1-1H25a1,1,0,0,1,1,1V30A1,1,0,0,1,25,31ZM8,29H24V21H8Z\" \/>\n \t            \t        <Path class=\"wpzoom-rcb-print-icon\" d=\"M25,9a1,1,0,0,1-1-1V3H8V8A1,1,0,0,1,6,8V2A1,1,0,0,1,7,1H25a1,1,0,0,1,1,1V8A1,1,0,0,1,25,9Z\" \/>\n \t            \t        <rect class=\"wpzoom-rcb-print-icon\" height=\"2\" width=\"2\" x=\"24\" y=\"11\" \/>\n \t            \t        <rect class=\"wpzoom-rcb-print-icon\" height=\"2\" width=\"4\" x=\"18\" y=\"11\" \/>\n \t            \t    <\/g>\n \t            \t<\/SVG>\n\t                <span>Print<\/span>\n\t            <\/a>\n\t        <\/div>\n\t\t            <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t<div class=\"recipe-card-heading\">\n\t\t\t\t<h2 class=\"recipe-card-title\">The Key to the Best French Fries: Goose\/Duck Fat!<\/h2><span class=\"recipe-card-course\">Course: <mark>Sides<\/mark><\/span><span class=\"recipe-card-cuisine\">Cuisine: <mark>American, French<\/mark><\/span><span class=\"recipe-card-difficulty\">Difficulty: <mark>Easy<\/mark><\/span><\/div><div class=\"recipe-card-details\"><div class=\"details-items\"><div class=\"detail-item detail-item-0\"><span class=\"detail-item-icon oldicon oldicon-food\" style=\"color: #FFA921;\"><\/span><span class=\"detail-item-label\">Servings<\/span><p class=\"detail-item-value\">4<\/p><span class=\"detail-item-unit\">servings<\/span><\/div><div class=\"detail-item detail-item-1\"><span class=\"detail-item-icon oldicon oldicon-clock\" style=\"color: #FFA921;\"><\/span><span class=\"detail-item-label\">Prep time<\/span><p class=\"detail-item-value\">10<\/p><span class=\"detail-item-unit\">minutes<\/span><\/div><div class=\"detail-item detail-item-2\"><span class=\"detail-item-icon foodicons foodicons-cooking-food-in-a-hot-casserole\" style=\"color: #FFA921;\"><\/span><span class=\"detail-item-label\">Cooking time<\/span><p class=\"detail-item-value\">15<\/p><span class=\"detail-item-unit\">minutes<\/span><\/div><div class=\"detail-item detail-item-8\"><span class=\"detail-item-icon far fa-clock\" style=\"color: #FFA921;\"><\/span><span class=\"detail-item-label\">Total time<\/span><p class=\"detail-item-value\">25<\/p><span class=\"detail-item-unit\">minutes<\/span><\/div><\/div><\/div><div class=\"recipe-card-ingredients\"><h3 class=\"ingredients-title\">Ingredients<\/h3><ul class=\"ingredients-list layout-1-column\"><li id=\"wpzoom-rcb-ingredient-item-613634bf04d48\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">6 russet potatoes, skinned and cut in 0.5cm (1\/4&#8243;) thick sticks<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-613634bf04d4a\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1 cup of goose or duck fat (you can use as much goose\/duck fat as you want, but a 1 to 3 duck fat to vegetable oil ratio is the minimum in my opinion)<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-613634bf04d4b\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">3 cups of vegetable oil<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-613634bf04d4c\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1 tsp of salt (or to taste)<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-1630942536303883\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">1\/3 cup of parmesan cheese, grated (optional)<\/span><\/p><\/li><li id=\"wpzoom-rcb-ingredient-item-16309425496271056\" class=\"ingredient-item\"><span class=\"tick-circle\" style=\"border: 2px solid #FFA921;\"><\/span><p class=\"ingredient-item-name is-strikethrough-active\"><span class=\"wpzoom-rcb-ingredient-name\">the leaves of 1 branch of rosemary, roughly chopped (optional)<\/span><\/p><\/li><\/ul><\/div><div class=\"recipe-card-directions\"><h3 class=\"directions-title\">Directions<\/h3><ul class=\"directions-list\"><li id=\"wpzoom-rcb-direction-step-613634bf04d4e\" class=\"direction-step\">Rinse the potato sticks for 1-2 minutes under a running sink to remove any starch on their surface. Then, pat them dry.<\/li><li id=\"wpzoom-rcb-direction-step-613634bf04d50\" class=\"direction-step\">Add the oil and the duck fat to a deep pot and heat it under medium heat. When the oil is hot and a potato stick is bubbling when inserted, add a handful of potato sticks to the oil to do their first fry. I recommend working in 3 batches for this quantity. Mix occasionally until the interior is cooked and the fries start to lightly color, about 5 minutes. Remove the fries from the oil and add the second batch. Repeat step 2 for all the fries.<\/li><li id=\"wpzoom-rcb-direction-step-613634bf04d51\" class=\"direction-step\">When your first fry is done, turn up the heat a bit and return the fries in the oil in the same number of batches. Fry until golden brown, about 1 minute. <\/li><li id=\"wpzoom-rcb-direction-step-613634bf04d64\" class=\"direction-step\">Remove the fries from the oil and place in a large bowl. Immediately add 1\/3 of the salt, 1\/3 of the rosemary and 1\/3 of the parmesan, and toss to coat the fries uniformly. Repeat steps 3 and 4 for all the fries.<br \/>*** Do not discard the duck fat! Strain through a paper towel supported by a sieve and you will be able to reuse this fat many times. ***<\/li><li id=\"wpzoom-rcb-direction-step-16309437057406745\" class=\"direction-step\">The fries are now done! Enjoy as fast as possible before everyone steals them!<\/li><\/ul><\/div><div class=\"recipe-card-notes\">\n\t\t\t\t\t<h3 class=\"notes-title\"><div id=\"substitutions\"><\/div>SUBSTITUTIONS &#8211; Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:<\/h3>\n\t\t\t\t\t<ul class=\"recipe-card-notes-list\"><li>The duck\/goose fat can be bought in grocery stores or online on <a href=\"https:\/\/www.amazon.ca\/Rougie-Rendered-Duck-320g-11-2Oz\/dp\/B0176JSCPW\/ref=sr_1_2?dchild=1&amp;keywords=duck+fat&amp;qid=1630943788&amp;s=grocery&amp;sr=1-2\">amazon.ca<\/a>, or rendered fat from a full roasted duck.<\/li><li>Fat found on wild duck\/geese coming from anywhere you can find it is perfect! Just render and strain and voil\u00e0!<\/li><\/ul>\n\t\t\t\t<\/div><script type=\"application\/ld+json\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@type\":\"Recipe\",\"name\":\"The Key to the Best French Fries: Goose\\\/Duck Fat!\",\"image\":[\"https:\\\/\\\/i0.wp.com\\\/prisedujour.com\\\/wp-content\\\/uploads\\\/2021\\\/09\\\/IMG_2537.jpg?fit=%2C&ssl=1\",\"https:\\\/\\\/i0.wp.com\\\/prisedujour.com\\\/wp-content\\\/uploads\\\/2021\\\/09\\\/IMG_2537.jpg?resize=500%2C500&ssl=1\",\"https:\\\/\\\/i0.wp.com\\\/prisedujour.com\\\/wp-content\\\/uploads\\\/2021\\\/09\\\/IMG_2537.jpg?resize=500%2C375&ssl=1\",\"https:\\\/\\\/i0.wp.com\\\/prisedujour.com\\\/wp-content\\\/uploads\\\/2021\\\/09\\\/IMG_2537.jpg?resize=480%2C270&ssl=1\"],\"description\":\"\",\"keywords\":\"Best of the Rest, Deep fried, duck, French fries, goose, Waterfowl, Deep fried, duck, French fries, goose, Next level\",\"author\":{\"@type\":\"Person\",\"name\":\"Philippe April-LeQu\u00e9r\u00e9\"},\"datePublished\":\"2021-09-06T16:05:01+00:00\",\"prepTime\":\"PT10M\",\"cookTime\":\"PT15M\",\"totalTime\":\"PT25M\",\"recipeCategory\":[\"Sides\"],\"recipeCuisine\":[\"American\",\"French\"],\"recipeYield\":[\"4\",\"4 servings\"],\"nutrition\":{\"@type\":\"NutritionInformation\"},\"recipeIngredient\":[\"6 russet potatoes, skinned and cut in 0.5cm (1\\\/4\\\") thick sticks\",\"1 cup of goose or duck fat (you can use as much goose\\\/duck fat as you want, but a 1 to 3 duck fat to vegetable oil ratio is the minimum in my opinion)\",\"3 cups of vegetable oil\",\"1 tsp of salt (or to taste)\",\"1\\\/3 cup of parmesan cheese, grated (optional)\",\"the leaves of 1 branch of rosemary, roughly chopped (optional)\"],\"recipeInstructions\":[{\"@type\":\"HowToStep\",\"name\":\"Rinse the potato sticks for 1-2 minutes under a running sink to remove any starch on their surface. Then, pat them dry.\",\"text\":\"Rinse the potato sticks for 1-2 minutes under a running sink to remove any starch on their surface. Then, pat them dry.\",\"url\":\"https:\\\/\\\/prisedujour.com\\\/fr\\\/2021\\\/09\\\/06\\\/the-key-to-the-best-french-fries-goose-duck-fat\\\/#wpzoom-rcb-direction-step-613634bf04d4e\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Add the oil and the duck fat to a deep pot and heat it under medium heat. When the oil is hot and a potato stick is bubbling when inserted, add a handful of potato sticks to the oil to do their first fry. I recommend working in 3 batches for this quantity. Mix occasionally until the interior is cooked and the fries start to lightly color, about 5 minutes. Remove the fries from the oil and add the second batch. Repeat step 2 for all the fries.\",\"text\":\"Add the oil and the duck fat to a deep pot and heat it under medium heat. When the oil is hot and a potato stick is bubbling when inserted, add a handful of potato sticks to the oil to do their first fry. I recommend working in 3 batches for this quantity. Mix occasionally until the interior is cooked and the fries start to lightly color, about 5 minutes. Remove the fries from the oil and add the second batch. Repeat step 2 for all the fries.\",\"url\":\"https:\\\/\\\/prisedujour.com\\\/fr\\\/2021\\\/09\\\/06\\\/the-key-to-the-best-french-fries-goose-duck-fat\\\/#wpzoom-rcb-direction-step-613634bf04d50\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"When your first fry is done, turn up the heat a bit and return the fries in the oil in the same number of batches. Fry until golden brown, about 1 minute.\",\"text\":\"When your first fry is done, turn up the heat a bit and return the fries in the oil in the same number of batches. Fry until golden brown, about 1 minute.\",\"url\":\"https:\\\/\\\/prisedujour.com\\\/fr\\\/2021\\\/09\\\/06\\\/the-key-to-the-best-french-fries-goose-duck-fat\\\/#wpzoom-rcb-direction-step-613634bf04d51\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"Remove the fries from the oil and place in a large bowl. Immediately add 1\\\/3 of the salt, 1\\\/3 of the rosemary and 1\\\/3 of the parmesan, and toss to coat the fries uniformly. Repeat steps 3 and 4 for all the fries.*** Do not discard the duck fat! Strain through a paper towel supported by a sieve and you will be able to reuse this fat many times. ***\",\"text\":\"Remove the fries from the oil and place in a large bowl. Immediately add 1\\\/3 of the salt, 1\\\/3 of the rosemary and 1\\\/3 of the parmesan, and toss to coat the fries uniformly. Repeat steps 3 and 4 for all the fries.*** Do not discard the duck fat! Strain through a paper towel supported by a sieve and you will be able to reuse this fat many times. ***\",\"url\":\"https:\\\/\\\/prisedujour.com\\\/fr\\\/2021\\\/09\\\/06\\\/the-key-to-the-best-french-fries-goose-duck-fat\\\/#wpzoom-rcb-direction-step-613634bf04d64\",\"image\":\"\"},{\"@type\":\"HowToStep\",\"name\":\"The fries are now done! Enjoy as fast as possible before everyone steals them!\",\"text\":\"The fries are now done! Enjoy as fast as possible before everyone steals them!\",\"url\":\"https:\\\/\\\/prisedujour.com\\\/fr\\\/2021\\\/09\\\/06\\\/the-key-to-the-best-french-fries-goose-duck-fat\\\/#wpzoom-rcb-direction-step-16309437057406745\",\"image\":\"\"}]}<\/script><\/div>","protected":false},"excerpt":{"rendered":"<p>Les frites sont tout simplement excellentes et polyvalentes! Amenez-les au niveau sup\u00e9rieur en utilisant de la graisse de canard ou d&#039;oie de votre derni\u00e8re saison de chasse ou de votre \u00e9picerie.<\/p>","protected":false},"author":1,"featured_media":520,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[4],"tags":[116,104,24,102,23,118],"class_list":["post-518","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-meats","tag-best-of-the-rest","tag-deep-fried","tag-duck","tag-french-fries","tag-goose","tag-waterfowl"],"aioseo_notices":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/prisedujour.com\/wp-content\/uploads\/2021\/09\/IMG_2537.jpg?fit=%2C&ssl=1","jetpack-related-posts":[],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/prisedujour.com\/fr\/wp-json\/wp\/v2\/posts\/518","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/prisedujour.com\/fr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/prisedujour.com\/fr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/prisedujour.com\/fr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/prisedujour.com\/fr\/wp-json\/wp\/v2\/comments?post=518"}],"version-history":[{"count":2,"href":"https:\/\/prisedujour.com\/fr\/wp-json\/wp\/v2\/posts\/518\/revisions"}],"predecessor-version":[{"id":535,"href":"https:\/\/prisedujour.com\/fr\/wp-json\/wp\/v2\/posts\/518\/revisions\/535"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/prisedujour.com\/fr\/wp-json\/wp\/v2\/media\/520"}],"wp:attachment":[{"href":"https:\/\/prisedujour.com\/fr\/wp-json\/wp\/v2\/media?parent=518"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/prisedujour.com\/fr\/wp-json\/wp\/v2\/categories?post=518"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/prisedujour.com\/fr\/wp-json\/wp\/v2\/tags?post=518"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}