Partially inspired by stuff i've read in this forum section I tried out making duck fat fries for the first time (wanted to try out horse fat but couldn't get my hands on any). Blanched in vinegar, cooled, then two fry rounds in peanut oil + cooling, finished off with a third fry in duck fat, was magic.
after second frying
finished product after third frying in duck fat
served with grilled dry-aged entrecote, grilled asparagus and corn...