2 cups warm water
1/2 cup raw sugar
2 russets, cut into 1/4-inch fries
3 cups duck fat
1/4 teaspoon cayenne pepper
Freshly cracked black pepper
Sea salt
1/4 cup white wine vinegar
1/4 cup good-quality dry white wine
2 shallots, minced
1 stick (1/2 cup) cold butter, cubed
2 tablespoons fresh tarragon leaves, roughly chopped
1/2 teaspoon sea salt
Freshly cracked black pepper
2 tablespoons canola oil
Two 1-inch-thick rib eye steaks, at room temperature
1/2 teaspoon coarse salt
Freshly cracked black pepper
2 tablespoons butter
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