French Fries 'au Canard' Recipe

Inspired by Deuxave

Time1h

Serves4

Herbs & Parmesan

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Ingredients

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1
Preparation of Potatoes
Peel the Russet potatoes and cut them into thin strips to form fries. Soak the cut fries in cold water for at least 30 minutes to remove excess starch.
2
Preheat Duck Fat
In a large pot or deep fryer, heat the duck fat to 350°F (175°C).
3
Frying the Fries
Drain the soaked fries and pat them dry with paper towels. Carefully place the fries in the hot duck fat in batches, frying them until golden brown and crispy, about 4-6 minutes per batch.
4
Draining and Seasoning
Remove the fries from the oil and place them on a paper towel-lined plate to drain excess fat. While still hot, sprinkle the fries with salt, black pepper, garlic powder, chopped parsley, and thyme.
5
Adding Parmesan
Immediately toss the fries with grated Parmesan cheese while they are still hot to ensure the cheese melts slightly and adheres to the fries.
6
Serving
Serve the French Fries 'Au Canard' hot, garnished with additional herbs and a sprinkle of Parmesan if desired.