Duck Fat Truffle Fries Recipe

1. Prep potatoes

Wash and peel the russet potatoes if desired (peel retained for a more rustic fry). Cut into 1/3–1/2-inch matchsticks. Rinse in a large bowl of cold water until the water runs clear to remove excess starch.

2. Soak

Place the cut fries in a bowl with 1 cup cold water and 1 cup ice. Soak for at least 30 minutes, preferably 1 hour. This firms the potatoes and removes more starch for crisper fries.

3. Dry

Drain the fries and spread them on clean kitchen towels or paper towels. Pat completely dry—moisture will cause oil splatter and reduce crisping.

4. First fry (blanch)

Heat neutral frying oil in a heavy pot or deep fryer to 300°F (150°C). Working in batches, fry the potatoes for 4–5 minutes until soft but not colored. Remove with a slotted spoon and drain on paper towels. Let cool 10 minutes. (If you do not have a thermometer, test with a small piece: it should sizzle gently and not brown.)

5. Finish fry in duck fat

In a clean skillet or small pot, melt the duck fat over medium heat until shimmering. Heat remaining neutral oil (if using a deep fryer, heat to 375°F / 190°C) or maintain pot oil at 375°F. Return par-fried potatoes to the hot oil in batches and fry until golden-brown and crisp, about 2–4 minutes. If using skillet with duck fat only, ensure the fat is hot (but not smoking) and fry in a shallow layer, turning to crisp evenly. Remove fries to a wire rack or paper towels to drain immediately and season with 1 tsp coarse kosher salt while hot.

6. While fries are still hot, transfer to a large bowl. Drizzle with 1 tsp truffle oil and sprinkle the freshly grated black truffle evenly over the fries. Toss gently but thoroughly so each fry gets a little truffle and oil.

7. Sprinkle the grated Parmesan, chopped parsley, fine sea salt, and freshly ground black pepper over the fries. Toss once more to distribute. Taste and adjust seasoning: add a little more truffle oil (up to a further 1/2 tsp) or salt if needed.

8. Serve immediately while hot and crispy. Optionally offer extra grated Parmesan and a small dish of fine sea salt at the table.

9. If using preserved truffle instead of fresh, mince finely and reduce truffle oil. Duck fat is flavorful and can burn—maintain proper temperature and do not overheat. Save leftover duck fat by straining and refrigerating.