Duck Fat Fries Recipe

Prep potatoes

Peel (optional) and cut potatoes into slim matchsticks about 1/4-inch wide. Place cut fries in a large bowl of cold water and soak for 30 minutes to remove excess starch. Drain and rinse, then spread on a clean kitchen towel and pat completely dry.

Coat with cornstarch

Place dried fries in a large bowl. Sprinkle 2 tablespoons cornstarch over them and toss to coat evenly; this creates a crisp exterior when frying.

First fry (blanch)

Warm duck fat in a heavy-bottomed saucepan or Dutch oven over medium heat until it reaches 300°F (150°C) or is shimmering but not smoking. Working in batches, add fries and cook for 4–5 minutes until softened but not browned. Use a spider or slotted spoon to transfer fries to a wire rack set over a baking sheet to drain and cool. Increase heat under the fat to 375°F (190°C).

Second fry (crisp)

When oil registers 375°F (190°C), return cooled fries in batches and fry 2–3 minutes until golden and crisp. Remove to the wire rack, immediately season with 1 tsp kosher salt and 1 tsp freshly ground black pepper (adjust to taste) while still hot. Keep warm in a low oven (200°F / 95°C) on the rack while you finish remaining batches.

Warm 1 tablespoon olive oil in a small skillet over low heat until fragrant but not smoking (about 30 seconds). Add the minced garlic and gently cook 20–30 seconds until softened and aromatic (do not brown). Remove from heat, stir in chopped parsley, chives, lemon zest and 1/4 teaspoon salt. Let cool slightly and transfer to a small serving ramekin. Spoon a teaspoon over a few fries when plating.

In a small bowl combine 1/4 cup ketchup, 1 tsp Sriracha, 1/2 tsp apple cider vinegar and 1/2 tsp brown sugar. Stir until smooth and taste — adjust heat or sweetness to preference. Transfer to a small ramekin for serving.

Whisk together 1/4 cup mayonnaise, 1/2 tsp truffle oil, 1/2 tsp lemon juice and 1/4 tsp grated garlic until emulsion is smooth. Season with 1/8 tsp salt and 1/8 tsp black pepper. Taste and add a touch more truffle oil if desired (use sparingly). Chill briefly until ready to serve.

Divide fries into small portioned piles (amuse-bouche size: about 6–8 fries per portion). Arrange three small ramekins containing garlic‑herb oil, Sriracha ketchup and truffle aioli beside the fries. Sprinkle fries with a final light dusting of kosher salt (about 1/4 tsp total across portions), a pinch of grated Parmesan if using, and chopped chives for color. Serve immediately so fries remain hot and crisp.