Peel potatoes then use a julienne peeler to peel potatoes into small shoestring fries. Place potatoes in a bowl and cover with cold water for about 10 minutes. Then drain and pat dry with paper towels.
Place a 2 quart dutch oven or heavy bottomed pot over medium heat and add duck fat. Use a candy thermometer to check temperature and once temperature reaches 375 degrees F, add potatoes in small batches (to keep the temperature from dropping too much) and cook for about 3-4 minutes or until potatoes become brown and crispy then use a spider strainer to remove the potatoes from oil and set on a paper towel to drain. Repeat until all the potatoes are done cooking then place in a bowl and add all the spices and toss until completely coated.