Duck Frites Recipe

Duck Frites Directions

1. 1

   Prepare the Duck Breast

   Score the skin of the duck breasts in a crosshatch pattern. Season both sides with salt and black pepper. Let it rest at room temperature for 15-20 minutes.

2. 2

   Make the Frites

   Peel and cut the potatoes into frites (thin strips). Soak them in cold water for at least 30 minutes to remove excess starch, then drain and dry thoroughly.

3. 3

   Cook the Frites

   Heat duck fat or vegetable oil in a deep fryer or large pot to 325°F (160°C). Fry the potatoes in batches until soft but not browned, about 5-7 minutes. Remove and drain on paper towels.

4. 4

   Sear the Duck

   In a skillet, heat olive oil over medium-high heat. Place the duck breasts skin-side down and cook for about 6-8 minutes until the skin is crispy. Flip and cook for another 4-5 minutes for medium-rare. Remove and let rest.

5. 5

   Make the Green Peppercorn Sauce

   In the same skillet, add green peppercorns and heavy cream. Bring to a gentle simmer, scraping the bottom of the skillet to incorporate any browned bits. Cook until the sauce thickens slightly, about 3-5 minutes.

6. 6

   Finish the Frites

   Increase the oil temperature to 375°F (190°C) and fry the frites again until golden brown and crispy, about 2-3 minutes. Drain on paper towels and season with salt.

7. 7

   Prepare the Herb Salad

   Toss mixed herbs with a drizzle of olive oil, salt, and pepper to taste.

8. 8

   Serve

   Slice the duck breast and serve alongside the frites and herb salad. Drizzle the green peppercorn sauce over the duck and enjoy!