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Decoy Food and Wine Table

Food & Wine Pairing

Duck Fat Fries

Duck Fries

Yield: 3-4 servings as an Appetizer
Prep: 20 minutes | Cook: 45 minutes
Total Time: 1 hour and 5 minutes
Creator: Takes Two Eggs

Crispy, salty, and rich Duck Fat Fries are the perfect addition to your weekend brunch. Pair these crunchy fries with a refreshing glass of Decoy Brut Cuvee Sparkling Wine and decadent truffle aioli for a satisfying flavor pairing you won’t forget. 


  • 4 medium russet potatoes or Yukon gold
  • 6 cups duck fat
  • Sea Salt
For the Truffle Aioli:
  • ½ cup mayonnaise
  • ½ tablespoon black truffle oil
  • 1 teaspoon lemon juice
  • 1 garlic clove, finely grated
  • ½ teaspoon white pepper


  1. Peel and cut the potatoes into uniform fries. Place them in a bowl of water to prevent them from browning. When they are ready to cook, rinse with running water for 15 seconds.
  2. In a large pot, bring a pot of water with salt and a splash of white vinegar to a boil. When the water is boiling, turn the heat to medium heat and gently simmer the fries for 10 minutes to allow them to keep their shape. Using a spider strainer, spread the fries on a wire rack over a baking sheet and allow them to cool completely to room temperature.
  3. In a heavy bottomed pot, heat the duck fat to 325 degrees Fahrenheit the oil should be about 3 inches deep. Working in three batches, carefully lower the fries and cook until they are golden blonde and not browned about 4 minutes. Then scoop them out with a spider strainer and place the on a paper towel lined baking sheet and allow them to cool to room temperature, about 30 minutes.
  4. Increase the heat of the duck fat to 365-370 degrees Fahrenheit. Then fry the potatoes again until golden brown about 5-6 minutes and then drain them on a paper towel lined baking sheet and season with sea salt.
  5. Mix the truffle aioli ingredients in a bowl until smooth. Serve with warm duck fat fries.

Take a look at our recommended pairing below.

Pairing Recommendation - Sparkling

Pairing Recommendation

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