Duck Frites Recipe

Time1h

Serves4

Very skinny, French cut Russet potato shoe strings finished in duck fat with fresh rosemary and Fleur de Sel. Cooked in peanut oil

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Ingredients

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1
Prep the Potatoes
Wash and peel the Russet potatoes. Cut them into very thin matchstick shapes (shoestrings) using a sharp knife or a mandoline.
2
Soak the Potatoes
Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch. This will help them become crispier when fried.
3
Heat the Oils
In a large heavy pot or deep fryer, heat the peanut oil to 350°F (175°C).
4
Dry the Potatoes
Drain the soaked potatoes and pat them dry thoroughly with paper towels to remove excess moisture.
5
Fry the Potatoes
Carefully add a batch of the dried shoestring potatoes to the hot peanut oil. Fry until golden brown and crispy, about 3-4 minutes. Remove with a slotted spoon and drain on paper towels.
6
Finish with Duck Fat
In a separate skillet, heat the duck fat over medium heat. Add the fried potatoes and toss to coat them in the duck fat. Add the fresh rosemary and season with Fleur de Sel to taste.
7
Serve
Serve the Duck Frites hot, garnished with additional fresh rosemary if desired.