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Duckfat Frites Recipe

Inspired by Duckfat
Time1h
Serves4

Belgian-style frites, hand-punched, twice-fried in duck fat.

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Ingredients

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Potatoes

Duck Fat

Seasoning

Method

Preparation

1

Cutting the Potatoes

Begin by washing and peeling the russet potatoes. Cut them into thick strips, approximately 1/4 inch wide.

2

Soaking the Potatoes

Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch.

Cooking

3

First Fry

In a large pot, heat the duck fat to 325°F (160°C). Drain and dry the soaked potatoes, then add them to the hot duck fat in batches, frying for about 5-7 minutes until softened but not browned. Remove and drain on paper towels.

4

Second Fry

Increase the temperature of the duck fat to 375°F (190°C). Fry the potatoes again in batches for an additional 3-4 minutes until they are golden brown and crispy. Remove and drain on paper towels.

5

Seasoning

Immediately sprinkle the hot frites with salt to taste and serve hot.