Preheat oven to 425°F (220°C) if baking, or heat a heavy skillet over medium-high if pan-frying. If using a deep fryer, heat to 375°F (190°C). Line a baking sheet with parchment or a rack.

Cook tater tots

If oven method: spread frozen tater tots in a single layer on the prepared sheet and bake according to package instructions for crispiness, about 20–25 minutes, turning once halfway. If skillet method: add 1–2 tbsp neutral oil to the skillet and cook tots in batches, turning to brown all sides, about 10–12 minutes total per batch. If deep-frying: fry tots in 375°F oil until golden and crisp, 3–4 minutes, drain on paper towels.

Toss in duck fat

While tots are hot, place them in a large mixing bowl. Add 4 tbsp melted duck fat (warm but not smoking) and toss gently until evenly coated. Season immediately with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Taste and adjust seasoning as needed. Transfer to a serving platter and sprinkle chopped parsley, if using.

Orange Mustard

In a small bowl, whisk together 3 tbsp Dijon mustard, 1 tbsp whole-grain mustard, 2 tbsp fresh orange juice, 1 tsp orange zest, 1 tsp honey, 1/2 tsp apple cider vinegar, 1/4 tsp salt, and 1/8 tsp black pepper until smooth and emulsified. Refrigerate at least 10 minutes to let flavors meld. Serve chilled or at room temperature alongside tots.

House-made Ranch

In a bowl, combine 1/2 cup mayonnaise, 1/4 cup buttermilk, and 2 tbsp sour cream. Stir in 2 tbsp finely chopped chives, 1 tbsp finely chopped dill, 1 minced garlic clove, 1/2 tsp lemon juice, 1/4 tsp salt, and 1/8 tsp black pepper. Whisk until smooth. Adjust thickness with additional buttermilk (1 tsp at a time) if needed. Chill for 15–30 minutes to allow flavors to marry. Serve chilled.

Red Pepper Sauce

In a blender or food processor, combine 1/2 cup drained roasted red bell pepper, 2 tbsp mayonnaise, 1/4 tsp smoked paprika, 1/2 tsp red wine vinegar, 1/4 tsp hot sauce (optional), 1/4 tsp salt, and 1/8 tsp black pepper. Puree until smooth. Taste and adjust seasoning or heat. Transfer to a small bowl and chill briefly before serving.