Steak Duck Frites

Print Recipe

5 from 3 votes

Welcome to a unique take on classic steak frites using succulent duck breast and duck fat fries.

Prep Time15

Cook Time1

Total Time1 15

Course: Dinner

Cuisine: American

Servings: people

Author: Derek Wolf

Ingredients

Duck:

2-3 Duck Breasts with fat
2 tbsp Canyon Crust Rub

Frites:

2 Russet Potatoes cut into fries
3 cups Rendered Duck Fat
1.5 tbsp Sedona Sand Rub
Chopped Parsley garnish
Parmesan Cheese garnish

GLD Aioli:

2 Garlic Cloves
2 Egg Yolks
1 cup Olive Oil
1.5 tbsp GLD Hot Sauce
¾ tbsp Canyon Crust Rub
2 tsp Chopped Chives
½ Lemon juiced

Instructions

Slice your potatoes into fries and place them in a bowl of ice water. Let them soak until you are ready to start cooking.
Next, lay out your duck and gently score the outside fat in a crosshatch pattern. Flip over and generously season the meat side with Canyon Crust Rub (or salt, pepper, and garlic powder).
Next, add all the ingredients (except for the chives) for the GLD aioli to a bowl and blend using an immersion blender. Add more oil if needed to make it thicker. Once fully blended, fold in the chopped chives and set in the fridge till ready to serve.
Preheat your grill to medium high heat (around 375F) for direct grilling.
Add your duck breast, fat side down, to a cold cast iron skillet. Place the skillet over the fire and press firmly on each duck so that the fat sears evenly.
Let the duck simmer fat side down for 12-15 minutes over medium heat until the fat is golden brown. Make sure to strain out the excess fat from the skillet.
Once crispy, flip the duck breast over to the flesh side and cook for 1-2 minutes until the internal temperature is 130F for medium rare.
Pull the duck off and let it rest for 5-7 minutes.
Next, heat up a skillet with your strained duck fat until the duck fat is 350F.
Dry off your fries and add them to the duck fat. Cook for about 3 minutes per side or until they are golden brown and soft in the middle.
Do the fries in 2-3 batches so as to not overcrowd the skillet. Once the fries are done, place them on a plate with a paper towel to catch the excess oil.
Add the fries to a bowl along with the cheese, Sedona Sand Rub and chopped parsley. Toss until coated and set aside.
Slice your duck breast against the grain and serve with the fries and GLD aioli on the side. Enjoy!

Video

Notes

A shortcut for making uniform French fries

If you're chopping skills are not up for the task of prepping even-sized French fries, you may want to try a potato-slicing gadget.

Nutrition