Duck Fries

By • July 29, 2012 • 6 Comments

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Author Notes: These "chips" are cooked twice--simmered, and then roasted with duck fat. (I got the tip to dry them in the freezer from Heston Blumenthal.) They are soft on the inside, and crispy on the outside, and go very well with vinegar (or aioli, HP sauce, ketchup, mustard....these are flexible chips). cristinasciarra

Serves 4

  • 4 large Idaho potatoes
  • 3 tablespoons duck fat
  • sea salt
  1. Peel the potatoes. Cut them into thick batons, 1/2" x 1/2".
  2. Move the batons to a wide pot, and cover them with cold water. Turn the heat to medium low, and let the batons simmer for 25 minutes.
  3. Move the potatoes to a paper towel, and dry gently. When dry, move them to a plate or baking sheet, and put them into the freezer for an hour.
  4. Heat the oven to 425F. If the duck fat is solid, heat it until it's liquid.
  5. Take the potatoes out of the freezer. Gently coat them with the duck fat, and then move them to a parchment paper-lined baking sheet.
  6. Move the baking sheet to the oven. Cook the chips for about 30 minutes, or until golden brown, flipping them once or twice as they cook.
  7. When the chips come out of the oven, give them a light sea salt shower. Serve hot.
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about 1 year ago savoryB

This is probably a dumb question - medium low heat from start 'til the end of the 25 minutes? On a gas cooktop that might work but I'm not sure about electric. How long does it take to reach the simmer point?

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about 1 year ago cristinasciarra

I actually don't know the difference gas vs. electric would have on this recipe, but regardless, each range is a bit different anyway. A better marker perhaps: you'll want to cook the batons about 1/2 of the way through--you don't want them to fall apart on you. I hope this helps!

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about 1 year ago savoryB

Thanks Cristina! I think the Wine Library in Springfield, NJ carries duck fat. They have a lot of products by D'Artagnan. If they don't, I'll order it online.

These look delicious. I'll check in and let you know the outcome.

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about 1 year ago cristinasciarra

I love the Wine Library! My parents live nearby, and I always go for cheese, and all manner of other tasty things, when I visit them.

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about 1 year ago savoryB

I love it too. I love to nibble my way through the store.

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about 2 years ago dymnyno

I love the details and the use of duck fat . This recipe is a keeper!