Duck Fat Fries Recipe

By
Elaine Lemm
Elaine Lemm
Elaine Lemm
Elaine Lemm is a renowned British food writer, classically trained chef, teacher, and author with over 25 years of experience writing about British food and cooking.
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Updated on 05/22/22
Duck Fat Fries

The Spruce / Elaine Lemm

Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 4 servings
Nutrition Facts (per serving)
360 Calories
17g Fat
48g Carbs
6g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 360
% Daily Value*
Total Fat 17g 22%
Saturated Fat 6g 28%
Cholesterol 17mg 6%
Sodium 168mg 7%
Total Carbohydrate 48g 17%
Dietary Fiber 5g 18%
Total Sugars 3g
Protein 6g
Vitamin C 22mg 109%
Calcium 34mg 3%
Iron 2mg 14%
Potassium 1213mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Freshly cooked, hot and golden fries are one of the most delicious foods and they're even better made with duck fat. Savory duck fat adds a wonderful delicate flavor to the fries and because it has a high melting point, it's perfect for deep-frying. You can sometimes find duck fat in grocery stores or specialty markets, but there are online options too.

Delicious homemade fries are so easy that you will never buy frozen ones again. Pair with burgers, sandwiches, fried fish, or serve as an appetizer.

Ingredients

  • 2 pounds russet, Idaho, or Maris Piper potatoes

  • 2 cups duck fat

  • Sea salt, or kosher salt, to taste

Steps to Make It

  1. Gather the ingredients.

  2. Peel the potatoes. Cut generous 1/2-inch slices, then cut again into fries the same width. Place the cut potatoes into a colander and rinse under cold running water until the water runs clear.

  3. Bring a large pot of water to a boil, add the fries, and cook for 4 minutes. Drain, then spread them onto either a clean kitchen towel or paper. Pat to dry thoroughly and leave to cool completely.

  4. In a large pot, melt the duck fat and heat to 375 F. If you don’t have a thermometer, the fat is hot enough when you drop in one fry and it sizzles and floats to the surface.

  5. While the fat heats up, line a large roasting tin with paper towels and have a slotted spoon on hand.

  6. Put only enough fries into the hot oil to form a single layer. Once they are in, turn the heat up slightly to maintain 375 F as the temperature will drop slightly. Let the fries sizzle and rise back the surface, then cook for 4 to 5 minutes, stirring from time to time, until they are starting to brown. Scoop them up with the slotted spoon and lay onto the paper towels to drain.

  7. Wait for the temperature of the fat to rise again and add another layer and repeat. Continue until you have partially cooked all the fries. At this point, you can keep the fries to finish off when ready to serve by covering with a tea towel and popping the tray into the refrigerator.

  8. Once you are ready to serve, reheat the fat as before and prepare another dish with a kitchen towel. This time, you can add more fries than before, but not so many that the pan is crowded. The fries will crisp up and turn golden within minutes, so keep an eye on them. As soon as they look like they are going from golden to dark, whip them out and drain on paper towels. Keep warm in the oven until you have cooked the rest.

  9. Serve immediately sprinkled with a little salt. Enjoy.

Tips

  • Once you have made your fries, leave the fat to cool down (but not solidify) then pour through a very fine sieve, or a sieve lined with a fine cotton cloth or a coffee filter to remove any bits of potato.
  • Add the cleaned fat back to its container or into a clean, lidded jar. Store in the refrigerator until the next use.