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Pour duck fat into a skillet over medium-high heat and let it become quite hot.
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Try tossing (gently!) a tester chip in and see if it fries immediately upon fat bath entry. Yes? Then sound the horn and begin your frying!
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Work in batches, letting each chip brown on one side before flipping to the other.
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Remove chips to a paper towel or brown paper bag to drain excess oil, and sprinkle each batch with sea salt while still hot.
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Once all chips have been fried, carefully--herbs will spurt and sputter--fry the thyme or rosemary sprigs to serve along with your basket of beets.
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One beet serves roughly one person, but honey, please... these go fast and we all know serving size means nothing once fried.