Duck Fat 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
- ½ cup mayonnaise
- ½ tablespoon black truffle oil
- 1 teaspoon lemon juice
- 1 garlic clove, finely grated
- ½ teaspoon white pepper
- 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.
- 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.
- 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.
- 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.
- Mix the truffle aioli ingredients in a bowl until smooth. Serve with warm duck fat fries.
Take a look at our recommended pairing below.