Ketchup-injected triple cooked french fries

Peel and cut the russet potatoes into very large fries, holding them in cool water to draw off starch and keep them from discolouring.

Mix the water, kosher salt, glucose syrup and baking soda into a brine until homogenous.

Seal half the fries with half the brine in a vac seal bag, or a zip top bag with the air sucked out.

Cook in a 195F sous vide bath for 20 minutes, until the potatoes are almost falling apart and crush easily between two fingers.

Drain very carefully and lay the fragile fries on a wire rack in a rimmed baking sheet so they do not touch.

Freeze about 30 minutes to drive off excess moisture.

Straight from the freezer, fry in peanut oil at 260F for five to eight minutes until just turning blonde at the edges, in small batches so they do not touch or drop the oil temperature.

Back onto the wire rack and into the freezer for at least two hours, ideally overnight.

Fry in about two quarts of duck fat at 350F for two to five minutes until deeply golden brown and crisp.

Insert the ketchup-filled needle the full length of each fry and depress the plunger while pulling it out.

Arrange the fries in a starburst pattern and garnish with a single sprig of fresh parsley.