Duck Fat French Fries with a Trio of Aiolis

By • May 21, 2011 • 18 Comments



Author Notes: When I first saw this challenge I immediately thought of a great restaurant in Baltimore, MD called Salt Tavern. They serve this sinfully delicious appetizer - duck fat french fries with three aiolis for dipping: chipotle, malt vinegar, and black truffle. I immediately knew I would have to try my hand at reproducing this dish at home.

The duck fat fries recipe comes from a conglomeration of sources online and basically uses the two part cooking technique that produces the most crisp french fries, whether or not you are using duck fat. If you can't find duck fat locally, you can purchase it online at D'artagnan.

The aioli recipe uses a modified base provided in Food52's aioli primer and adds the three flavors that Salt Tavern serves. This method works really well because you can create one basic aioli and add a few ingredients to make three separate dipping sauces! - meganvt01
meganvt01

Food52 Review: I love the double fry technique and being fried in rich, luscious duck fat certainly doesn't hurt. The sprinkling of parsley and garlic was a nice touch. The recipe gives you three dipping sauces for the price of one. The aioli came together beautifully and each of the three flavors are wonderful in their own way. I'll have to admit I am always partial to the combination of fries and malt vinegar and loved using aioli as the vehicle for the sour-salty combination. You may want to add the truffle oil to suit your tastes (without overwhelming your guests, of course.) - biffbourgeoisStephanie Bourgeois

Serves 4 as a starter

Duck Fat French Fries

  • 4 large russet potatoes, peeled
  • 12 ounces duck fat
  • 1 tablespoon parsley, minced
  • 1 clove of garlic, finely minced
  • salt and pepper
  1. After your potatoes are cooled, cut them into fries - I like thick steak fries so you have lots of crispy exterior. Place the fries into a bowl of cool water for 5 minutes to remove some of the starch.
  2. Take the fries from the water and blot them dry really well. Let the fries sit on a dry paper towels while you heat the fat.
  3. Heat the duck fat in a large saucepan over medium high heat until the temperature reaches 330 degrees. Place the fries, one by one, into the oil. Maintain the heat and cook for 6 minutes until golden brown.
  4. Remove the fries from the fat and allow them to rest for 10 minutes while you raise the heat of the fat to 360. Place the fries into the duck fat and cook for another 1 to 2 minutes or until the fries are crispy and dark golden brown.
  5. Immediately after removing the fries, season liberally with salt and pepper and sprinkle over the garlic and parsley.

Aiolis

  • 1 teaspoon salt
  • 2 cloves of garlic
  • 2 egg yolks
  • 1 tablespoon lemon juice
  • 1 cup canola oil
  • 1/4 cup olive oil
  • 2 tablespoons malt vinegar
  • 1 teaspoon minced chipotles and adobo sauce
  • 1 tablespoon black truffle oil
  1. Using a mortar and pestle, grind the salt into the garlic cloves until the garlic is finely mashed and the salt is combined.
  2. Place the garlic and salt into a medium bowl and whisk in egg yolks and lemon juice. Slowly add the canola oil, a few drops at a time until the mixture starts to hold together. Then drizzle in the remaining canola oil whisking constantly.
  3. Add the olive oil using the same slow drizzle and constant whisking method. Just a word of caution - after making a few batches I realized that how big the egg yolks are makes a difference in the volume of oil you can incorporate and reach a particular consistency. Here, just use your best cook judgement and stop when you get to a good thick mayo-like consistency.
  4. After the aioli base is together, separate the base into three separate small bowls. In one bowl, whisk in the chipotle. In the other bowl, whisk in the malt vinegar. In the final bowl, slowly whisk in the black truffle oil. Taste each for seasoning.
Jump to Comments (18)

Tags: bar food, Cocktail Party, comfort food, fried, special occasion

Comments (18) Questions (0)

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Ilima

9 months ago bellly

these were so good.

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over 1 year ago Tamara Morgan

What am I missing? The recipe starts with, "After your potatoes are cooled..". My question: when were they cooked?

Meg_b_f52

over 1 year ago meganvt01

Should be "peeled"

Mrs._larkin_370

about 3 years ago mrslarkin

Mrs. Larkin is a trusted source on Baking.

oh. my. goodness. lookin good!

Summer_2010_1048

about 3 years ago Midge

positively yum!

Meg_b_f52

about 3 years ago meganvt01

Thanks Midge!

Img_1958

about 3 years ago gingerroot

Yum! These sound dangerously good...

Meg_b_f52

about 3 years ago meganvt01

Dangerously good is the perfect description!

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about 3 years ago aargersi

Abbie is a trusted source on General Cooking.

Nicely done! Your aioli sounds terrific. And the duck fat - well that makes life better doesn't it?

Meg_b_f52

about 3 years ago meganvt01

It really makes a difference - you could use peanut oil and make good fries, but the duck fat makes them very special.

Dscn3274

about 3 years ago inpatskitchen

Yum Yum!!

Meg_b_f52

about 3 years ago meganvt01

Thanks!

Lorigoldsby

about 3 years ago lorigoldsby

This is a great use of the black truffle oil. It makes my favorite aoili for pommes frites.

Meg_b_f52

about 3 years ago meganvt01

The black truffle is my favorite. At the restaurant that inspired this, they use actual bits of truffle shavings but that was a little too rich for my budget!

Kay_at_lake

about 3 years ago Kayb

Oh, dear sweet Lord. Just feed me this, and kill me now. I cannot imagine how wonderful it is with a cold draft Yuengling.....

Meg_b_f52

about 3 years ago meganvt01

I think that would be a perfect addition! It works great as a starter, side, or just an afternoon beer snack.

Dsc_0675-x2a

about 3 years ago Sagegreen

I love french fries with aioli....and add the duck fat...oh my, this is wonderful!

Meg_b_f52

about 3 years ago meganvt01

Thank you so much!