In Praise of Duck Fat

Over the past few months I have been reading rave reviews for potatoes fried in duck fat.  You know from previous posts that I am not opposed to using a little animal fat in my cooking.  Not every day but every now and then won’t be what kills me, you know?  I read one small blurb and then went on a google search for information.  After much reading I decided I wanted to give it a whirl.  Let me just say – WOW!

I did these fries right.  I have one small thing I will change next time.  I will cut them thicker.  I had my mandolin set on the wrong size and didnt realize it.

Duck Fat Fries

Enough potatoes for your meal, sliced as you like them, placed in cold water to soak until you are ready to begin.  I filled a heavy sauce pot with enough canola oil to fry the potatoes the first time.  Yeah, this is a “two fryings” recipe.  So heat your oil to 350 and pat dry enough potatoes to fry with them getting plenty of room – if they are touching, they arent cooking.  Fry for 2-3 minutes and remove from oil and drain well.  Pat the excess oil off of them.  Repeat this until all your potatoes have been fried once.  Pour your canola oil into a cast iron skillet (if you dont have one, GET ONE) or other heavy bottom skillet at least 2 inches deep.  To your warm oil add 8 ounces of duck fat ( I will tell you more later on purchasing and storing this lovely fat), heat to 350 again and refry your fries – again just enough of them at the time so they can brown without being crowded.  They will brown quickly – this is an effect of the duck fat, or so I read.  Fry until golden brown – maybe 4-5 minutes, I didnt time them but you know how to make fries…so until they are done!  Immediately remove them to a rack (sprayed with Pam or oiled a bit) that has been placed over paper towels. IMMEDIATELY sprinkle generously with coarse sea salt.  I always use Fleur de Sel but Kosher is fine.

We had been marinating chicken breast pieces in Chipotle Tabasco for several hours and while I was doing the fries Husband breaded and fried the chicken.

And for dessert….

Yeah, we have really enjoyed ourselves lately! If your mouths arent watering by now~~ night before we had Chicken Parm (OMG!) ala Husband, last night we had Penne Rustica. and fresh baguettes – oh and Coconut Cream Pie. Tonight we are having Fish Tacos and Hannah’s birthday cake which Rachel is decorating.  Pictures later of course.

Tomorrow is Husband’s last day home.  He will fly out tomorrow evening.  I can’t believe it is that time already.  When he comes back Autumn should be just around the corner…if you think we cook now…just wait!

All photos in this post by Benjamin Dahlem.

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Ok, I am not sure I can cook with Duck fat while looking out my kitchen window watching mine swim in the pond…. BUT…. I do love me some fries! It all looks so good.

Delicious looking meal Susan! I always roast my potatoes in duck fat. They just are the most scrumptious potatoes ever. I never thought of doing fries in them though!

Oh HAVE been eating well. Sounds wonderful!!!
Fish Tacos…now that sounds perfect for tonight…I think you just helped me know what to cook tonight. I usually have my weekly menu done on Sunday night, but didn’t this week…so I think that can be my tonight’s dinner. I am going grocery shopping anyhow…
have a great week!!!


Just popping in to say hey. Wished I had been close enough to stop by for that delish pecan pie!!!!!!!!!!!! Mom here tomorrow from Orlando- can’t wait. Football starts this Friday. WOO! Much love to y’all. B

Great looking meal. Duck or Goose fat makes the best Roast Potatoes as well.

Thanks for the tip on frying in the duck fat. Those fries look great. And YAY for your husband, so does that fried chicken. Can I come over next time? 🙂 xxoo