Who makes the best duck fat potato chips? (Hint: The Marshal)
I think the answer is The Marshal.
Crisp, crunchy, perfectly salted and redolent with rich ducky goodness.
My only complaint -- more like an observation than a complaint, really -- is that they are a bit on the thin side.
A millimeter thicker and these would be the perfect comfort food, or food for anyone who's sporting a BAC > 0.08.
(And if you're lucky enough, they often have "duck pot pie" as a special, which if it's available when you visit, you should seriously consider ordering.)
That's my nominee.
I am a fan of none of the duck fat chips. They use table stock potatoes instead of chipping potatoes, hence too dark, and absorb too much of the oil. Pennsylvania lard chips, almost extinct are awesome. They used to be the most popular chips in the Amish country. Martins I think still makes them ( they taught Cape Cod how to make them with vegetable oil) and a revolution in chips started. But lard chips have so much flavor. Utz still has one but only available in Pa.