Duck Frites Recipe

Preparation

1. 1

   Prepare the Frites

   Heat oil in a deep fryer or heavy pot to 180°C (350°F). Once hot, add the cut potatoes in small batches and fry until golden brown and crispy, about 4-5 minutes each batch. Remove with a slotted spoon and drain on paper towels. Season with salt and set aside.

2. 2

   Cook the Duck

   Score the skin of the duck breast lightly in a crosshatch pattern. Season with salt and black pepper. Place the duck breasts skin-side down in a cold skillet and turn the heat to medium. Cook until the fat renders and the skin is crispy, about 6-8 minutes. Flip the duck breasts and cook for an additional 3-4 minutes for medium-rare. Remove from the pan and let rest.

3. 3

   Make the Jus

   In the same skillet, remove excess fat, leaving about 1 tablespoon. Add the chopped shallots and sauté until translucent. Pour in the duck or chicken stock and bring to a simmer. Reduce by half, then stir in the fines herbes and pickled mustard seeds. Season with salt and pepper to taste.

4. 4

   Serve

   Slice the duck breast and arrange on a plate with the frites. Drizzle the herbed jus over the duck and serve immediately.