Fries Recipe
foie gras sauce, salt and vinegar, tallow fried
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Fries
Foie Gras Sauce
Method
Preparing the Fries
- 1
Cut the Potatoes
Wash and peel the Russet potatoes, then cut them into thin strips to form fries.
- 2
Soak the Potatoes
Soak the cut fries in cold water for at least 30 minutes to remove excess starch.
- 3
Heat the Tallow
In a large pot, heat the beef tallow to 350°F (175°C).
- 4
Fry the Potatoes
Remove the fries from the water, pat them dry, and fry in batches until golden brown, about 4-5 minutes per batch.
- 5
Season the Fries
Remove the fries from the oil, drain on paper towels, and immediately sprinkle with salt and a splash of white vinegar.
Making the Foie Gras Sauce
- 6
- 7
Add Foie Gras
Add the foie gras to the saucepan, cooking until melted and combined with the shallots.
- 8
Incorporate Cream
Slowly stir in the heavy cream and white wine, allowing the sauce to thicken slightly. Season with salt and black pepper to taste.