Duck Fat Fries Recipe

Peel and cut

Peel the russet potatoes and cut them into 1/3–1/2 inch (8–12 mm) sticks. Try to keep the pieces uniform so they cook evenly.

Rinse and soak

Place the cut fries in a large bowl and cover with cold water. Swirl to remove surface starch, then drain the cloudy water. Refill the bowl with 1000 ml cold water, add the ice, and soak the fries for at least 30 minutes (up to 2 hours). This firms the exterior and removes additional starch for crispness.

Dry thoroughly

Drain the fries and spread them in a single layer on clean kitchen towels or paper towels. Pat completely dry — moisture will cause oil splatter and prevent crisping.

Combine the duck fat and neutral oil in a heavy-bottomed pot or Dutch oven. Heat over medium to medium-high heat until the oil temperature reaches 150°C (300°F). Use a thermometer for accuracy.

Working in batches (do not overcrowd), lower a portion of the dried fries into the oil. Maintain the oil temperature around 150°C (300°F). Blanch for 5–6 minutes until the exterior is soft but not browned and the interior is cooked through. The fries should be slightly tender and pale.

Use a slotted spoon or spider to remove the blanched fries to a tray lined with paper towels. Let them cool and rest for at least 15 minutes; you can refrigerate them uncovered for up to 1 hour to help dry the exterior further.

Increase the heat and raise the oil temperature to 190–195°C (375–385°F). Again, work in batches to avoid lowering the oil temperature too much.

Fry the blanched fries for 2–4 minutes per batch, turning as needed, until they are deep golden brown and crispy. Time will vary with batch size and fry thickness; watch closely.

Remove the fries with a slotted spoon and drain on a wire rack set over a baking sheet or on fresh paper towels to remove excess fat.

While the fries are hot, sprinkle the fine sea salt, freshly ground black pepper, and optional garlic powder over them. Toss gently to coat evenly. If using, toss with chopped parsley and/or grated Parmesan immediately so they adhere to the hot fries.

Serve immediately with malt vinegar, lemon wedges, or your preferred dipping sauces.

Do not leave hot oil unattended. Use a thermometer to maintain correct temperatures. Allow oil to cool fully before straining and storing. Reheat leftover fries in a single layer in a 200°C (400°F) oven for 5–7 minutes to re-crisp.