Much like the big "Kobe Beef" in America discussion, I got into a similar discussion regarding Duck Fat Fries
What percentage of duck fat do you think restaurants generally use to cook fries when they call them “duck fat fries”??
I had a batch of these fries recently which didn’t really have any discernable flavor of duck fat
My husband said “they can’t call them duck fat fries unless they’re fried in duck fat”
I chuckled… he’s so cute!
(He didn't believe that the "Kobe burgers" he had at a local Pub weren't real Kobe Beef, either)
Of course they can… they could possibly use very little duck fat in a large industrial fryer and still call them duck fat fries… right??