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Duck Fat French Fries

D'Artagnan | Yield: 4
We think these are the ultimate french fries. Double-frying in flavorful duck fat yields frites that are golden and crisp on the outside yet creamy and fluffy on the inside. Delicious!
Duck Fat French Fries, Homemade Belgian Style Frites Recipe | D'Artagnan


  • 3 to 4 quarts Duck Fat
  • 4 russet potatoes, long sides peeled and cut into 1/4-inch sticks
  • Coarse salt
  • Piment d’Espelette (optional)


  1. Run the cut potatoes under cold water to remove excess starch. Thoroughly dry the potatoes.
  2. In a large, heavy pot over medium-high flame, heat duck fat to 300 degrees F.
  3. Slowly add potatoes to duck fat, working in batches if needed. Par cook for 4-5 minutes, until tender. Remove fries with a slotted spoon. Drain on a paper towel lined sheet pan and let cool to room temperature.
  4. When ready to finish, heat the duck fat to 360 degrees F.
  5. Once the oil is heated, add the par-cooked fries and cook for another 2 minutes, working in batches. Fries should be crisp and golden brown. Remove fries with a slotted spoon and drain. Season with salt & piment d’Espelette, if using. Serve immediately.

Chef Tip: Duck fat is one of the few fats that can be reused over and over again. After the oil is cooled but still liquid, decant into a sealable container. Pour through a fine mesh sieve lined with a paper towel to out any food particles. Cover and refrigerate.