I have a bucket of duck fat, Shepody potatoes, and a fryer. I have a few questions before my maiden voyage-
I've noticed a lot of recipes cutting their duck fat with canola oil or another lighter oil. Is this really necessary? My gut says it is a money saving shortcut, but I wanted to double check.
Second, I'm planning to fry these guys at 350. If anyone else has already experimented and has a better temp, I'm all ears.