Duck Fat Fries with Duck Confit & Kimchi

Crispy and flavorful homemade French fries are cooked in duck fat and topped with shredded, tender duck confit, seasoned rice vinegar, mayonnaise, kimchi and green onions for a twist on loaded fries.

Course Appetizer

Cuisine Asian, Korean

Keyword duck fat, fries, green onion, kimchi, potato

Prep Time 40

Cook Time 30

Servings

Calories 1907kcal

Ingredients

For the duck fat fries:

4 large Russet potatoes, about 2½ pounds, scrubbed and peeled
¼ cup white vinegar
24 ounces duck fat
Kosher salt, as needed

For serving:

2 Confit Duck Legs
1/3 cup nana cabbage kimchi, chopped
2 tablespoons kewpie mayonnaise (or regular mayonnaise)
2 tablespoons thinly sliced green onion
2 tablespoons chopped cilantro

US Customary - Metric

Instructions

For the duck fat fries:

Cut the potatoes lengthwise into slices ¼-inch thick, keeping the slices together. Give the sliced potato quarter turn and cut the slices into strips.
Fill a large bowl with cold water and the vinegar. Add the fries and soak for at least 30 minutes and up to overnight.
Drain the potatoes and pat completely dry. Add the duck fat to a large heavy-bottomed pot and heat to 325ºF (170ºC). Working in small batches, add some of the fries and cook until tender and pale brown, about 5 to 7 minutes. Remove to a paper towel-lined plate to drain and repeat with the remaining fries.
Once all the fries are cooked raise the heat to 375ºF (190ºC) and working in batches, add the fries and cook until crispy and golden brown, about 1 to 2 minutes.
Remove to a draining rack set over a baking sheet and season immediately with kosher salt as needed. Repeat with the remaining fries.

For serving:

To reheat the duck legs, scrape off the majority of the fat and cook, skin-side down in a large non-stick skillet over low heat, until the skin is crisp and the duck is heated, about 15 minutes.
Shred the meat and set aside, discarding the bones.
Arrange the fries on a platter and top with the shredded duck meat and kimchi. Drizzle the mayonnaise over the fries and garnish with green onion and cilantro. Serve hot.

Nutrition