Tuesday, November 16, 2010

Duck, Duck, Fries!

It's not every night that we have French fries for dinner, especially those that have been fried...well, baked rather, in duck fat. But then it's not every day that a new Williams-Sonoma opens in your hometown that carries jars of said duck fat. And it's not every day that your ten-year-old begs...begs...for you to buy it, especially when he learns that french fries can be made out of it. So please excuse my dinner which consisted of french fries, sliced tomatoes (the last from my garden), and leftover lamb shanks. We created a poutine of sorts--fries smothered in gravy and dotted with cheese curds. And it was shamelessly good.

I feel like I should never eat again.....ever. Well, I'll at least wait until morning.

Duck Fries

Oh my! These are not for the faint of heart...or those with high cholesterol or heart disease. Oh heck, they're not good for anyone! But they sure do taste good, and they made for an outrageously rich and delicious, once-in-a-blue-moon dinner. Top with leftover stew with lots of gravy and cheese curds to bring it right up over the top. Look for jars of rendered duck fat at your specialty grocery store, Williams-Sonoma, or online...or make it yourself by straining the duck fat left after you've roasted a duck.

Prep time: 15 minutes
Total time: 45 minutes
Yield: serves 4


2 1/2 pounds russet potatoes
1/4-1/2 cup rendered duck fat
salt and pepper to taste


1. Preheat the oven to 425 degrees.

2. Scrub the potatoes and peel if desired. Lay the potatoes flat on a cutting board. Cut in 1/4 inch slices through the midline (as you would split a bagel), then cut from the top down creating long strips.

3. Place cut potato slices in a bowl of cool water to keep from coloring as you cut the rest of the potatoes.

4. Drain potatoes and pat dry with a paper towel. Return to bowl. Drizzle duck fat over the top of the potatoes, using your hands or tongs to toss so they are coated evenly.

5. Pour fries onto two baking sheets, making sure they are in a single layer. Bake, turning once halfway through for about 30 minutes, or until fries are golden brown and crisp. Season with salt and pepper to taste.

1 comment:

Loretta said...

As always, your blog is refreshing and inspired. I love it. I want the cranberry cocktail and the duck fries.