Duck Fat Fries Recipe

Peel and cut

Peel the russet potatoes and cut them into 3/8–1/2 inch (about 1 cm) thick sticks for classic fries. Try to keep pieces uniform for even cooking.

Rinse and soak

Place the cut potatoes in a large bowl and rinse under cold running water until the water runs mostly clear to remove surface starch. Then cover with 6 cups cold water and add a few ice cubes. Soak for at least 30 minutes, or up to 2 hours. This firms the potatoes and reduces excess starch.

Drain and dry

Drain the potatoes in a colander, then spread them on clean kitchen towels or paper towels and pat very dry. Any surface moisture will cause dangerous spatter when frying and prevent proper browning.

Heat fat

In a heavy, deep skillet or a Dutch oven, combine the duck fat and optional 2 tbsp neutral oil (to raise the smoke point slightly). Warm gently over medium heat until the fat is fully melted, then increase heat until it reaches 275°F (135°C) for the first blanch fry. Use a thermometer to monitor temperature.

First fry (blanch)

Working in batches (do not crowd), add a portion of dried potato sticks to the hot fat and cook at 275°F (135°C) for 6–8 minutes until the fries are softened but not browned. Remove with a slotted spoon or spider to a wire rack or tray lined with paper towels. Allow fries to cool while you bring the fat to the second-stage temperature. Repeat until all potatoes are blanched.

Increase heat

Raise the heat and bring the fat to 375°F (190°C) for the final crisping fry.

Second fry (crisp)

Fry the blanched fries in batches at 375°F (190°C) for 2–4 minutes, or until golden brown and crisp. Stir gently and rotate the basket to promote even coloring. Remove with a slotted spoon to a wire rack or paper towels to drain briefly.

Season

While the fries are still hot, immediately sprinkle with fine sea salt and freshly ground black pepper so the seasoning adheres. Toss gently to distribute.

Garnish and serve

If desired, sprinkle with chopped fresh parsley. Serve the duck fat fries hot alongside your preferred dipping sauces.

Storage note: Cool completely and store in an airtight container in the refrigerator up to 3 days. Re-crisp in a 400°F (200°C) oven for 8–10 minutes or in a hot skillet; avoid microwaving which makes them soggy.