Duck, fat and fries are three words that please most people. Combining them is a very beautiful thing. Chef Amanda Freitag at New York City’sThe Harrison isn’t the only one bathing spuds in quack-quack grease. She cuts hers with a malt vinegar mayo, given the duck fat’s richness. After the jump, see what other chefs across the country are skipping peanut or cottonseed oil to embrace rendered duck fat.
Crow Bar named best for Southern California.