Duck Fat Fries Recipe: Take Your Fries to the Next Level

Honestly, is there any "bad" fry? Po-ta-toes! Not really.

But let's face it? It is more than sadly disappointing when your fries are a soggy disappointment and under-seasoned even if we are still going to eat them!

Making the perfect fries you and your loved ones can enjoy can be simple as a recipe change. And with the addition of one magical ingredient. Become the Master of fry cooking and fry those taters in Cage Free All Natural Duck Fat. Just mention "Duck Fat fries," and anyone who knows will tell you... 

"Duck Fat cooked fries are next level!"

A basket of duck-fat fries with dipping sauce.

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What is so Special about Duck Fat?

The remarkable taste and rich flavor are crazy delicious! Hot, golden, and packed with flavor. Duck fat adds a unique zing to your cooking. Furthermore, the distinct flavor of fries cooked with duck fat is exquisite. Nothing compares to that crispy, crunchy outer texture of a duck fat fry and then the rich, smooth flavors of the potato on the inside. Best fries EVER! 

Secondly, duck fat is surprisingly a much healthier option than frying in other animal fats. Naturally gluten-free, It contains a substantial amount of mono- and poly-unsaturated fats that are better for you. These are considered healthy fats, which can help to decrease LDL cholesterol levels in the body, which puts us at risk for heart disease.

Unlike many fats, butter, or olive oils, duck fat can be recycled more efficiently. Duck fat has an extremely high smoking point, which means your fries can be cooked at hot temperatures without excessive smoke or killing off that deep rich flavor. 

Shop Pantry Bear today and pick up some duck-fat for your next batch of homemade fries. 

Don't Wing It! Best Cage-Free Duck Fat-Fry Recipe

What you need to start cooking:

  • 4 to 5 medium potatoes (Russet works just fine)
  • 6-8 cups of other frying oil (like vegetable oil)
  • 2 cups of Cage-Free Duck Fat
  • Sea Salt or Truffle Salt (Or your favorite seasoning.)

First, decide how you enjoy your fries? Peel them or leave the skin on. It is really up to you. However, we suggest leaving a bit of skin on your fries for the best crispy flavor! After peeling, place your choice of potatoes in a bowl filled with cool tempered water. 

Then, cut the potatoes carefully! We suggest slicing the potatoes into medium matchsticks or small wedges (around ⅛ of an inch square). After you slice them to your taste, make sure to put them back into the bowl of cool water. Let them sit for 45 minutes to 1 hour. Make sure to change the water when it becomes too cloudy from the potato's natural starches

It's Fry-day, and we are ready to cook! Heat the 6 cups of vegetable oil in a large enough skillet, pan, or fryer. Make sure it is deep enough for safety purposes. You're about to experience the ultimate cosmic french fry taste without needing a first aid kit. Get that oil to about 325 degrees Fahrenheit. (That's about 162 Celsius.) 

Drain your sliced potatoes really well, and dry them with a towel. Carefully and slowly add the dried-off fries in small batches into the hot oil. Cook until they become almost opaque in color and begin to firm up. After around 4 to 6 minutes, take them out carefully, drain them well, and place them on paper towels to drain further.

A plate of delicious duck fat fries with sauce.

Heat the two cups of duck fat in another saucepan to 375 degrees (or about 190 C.). It's best if the duck fat is about 3 to 4 inches deep in the pan. 

Carefully add the slightly pre-cooked fries to the ready and hot duck fat oil, and finish cooking until the fries become evenly brown and crispy. It usually takes about 7-8 minutes in small batches.

Drain and place those culinary revelations on a paper towel-lined plate or sheet pan. Then you can lightly season them with sea or truffle salts. Best fries ever!

Feel free to change it up. Add parmesan and fresh herbs like rosemary too. But rest assured, these fries hold up on their own, without even trying. A dash of sea salt will be enough to cause a flavor explosion in your mouth. 

Real Cooks Know to Do This!

Chef Notes: Strain the leftover duck fat after it is slightly cooled, strain it through a super-fine mesh strainer, and transfer it to a glass container. Refrigerate or freeze it; you can keep this oil and reuse it up to half a year later. Duck fat is sustainable too!!!

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I'm in! Where Can I Get "Duck Fat"?

Duck fat is the rendered fat that is produced from the duck when you cook it. It has a light but powerful, rich, and silky richness to its flavor. Savory duck fat can be bought in some high-end grocery markets, usually coming in a jar or can

Not everyone has time to spend hours rendering quality duck fat or paying too much at the local grocer. So, where is the best place to buy quality cage-free duck fat for recipes?

Seasoned duck fat french fries.

Buy the Best of the Best in Duck Fat Online

Find an affordable quality duck fat online, sourced from specially bred ducks that are raised to forage on land with ample room to live. Look for antibiotic-free duck fat that is made in small batches, kettle rendered, and filtered through an advanced system. has some of the purest and BEST TASTING Fatworks Cage-Free Duck Fat on the market! Perfect for deep frying your fries, and so good you can spread it on a quaker!...Cracker!

Related: About Pantry Bear


Duck fat used in cooking delivers extreme flavor and develops ultimate textures when used with our best spud, the potato. They indeed will be the best fries you've ever tasted! Hands down!

Check your fridge and pantry immediately, and make sure you have some delicious duck fat for your next batch of homemade fries! There is no wrong reason to fry up a batch of duck-fat fries.

Pick up a jar of duck-fat today from Pantry Bear. Shop now.

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