Duck Fat Fride Chicken Recipes

DUCK FAT FRIES

Duck Fat Fries image

Provided by Guy Fieri

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 4

Ingredients

4 medium russet potatoes
8 cups canola oil
2 cups duck fat
Sea salt or truffle salt

Steps:

Peel the sides of the potatoes but leave some skin on the ends. As you peel, place the potatoes in a bowl filled with cool water. Cut the potatoes into matchsticks (1/8-inch square) and place back into the bowl of clean cool water. Allow the potatoes to sit for 1 hour, changing the water as it becomes cloudy to remove the starch.
Heat the canola oil in a large, heavy Dutch oven or deep skillet to 325 degrees F.
Drain the potatoes and dry well with paper towels. Carefully add the potatoes to the oil, in batches if necessary, and cook until they just lose their opaque look and are starting to firm up, 5 to 6 minutes. Drain well on paper towels.
Heat the duck fat in a heavy saucepan to 375 degrees F; ideally you want the duck fat 3 to 4 inches deep.
Carefully add the fries to the duck fat and cook until crispy and evenly golden, about 8 minutes. Remove to a paper towel-lined plate and season with the sea salt or truffle salt.
Cook's Note: Strain the duck fat through a fine mesh strainer and transfer to a glass container. Keep refrigerated or frozen for up to 6 months.

DUCK FAT STEAK FRIES

Duck Fat Steak Fries image

You know a potato side dish is going to be good when 75% of the name refers to fat or meat. These super-crusty, oven-fried potato wedges, or 'steak fries' as they call them where I'm from, are done with rendered duck fat, and while I'm a big fan of ones done with olive oil and/or butter, these really are better.

Provided by Chef John

Categories Side Dish Potato Side Dish Recipes

Time 1h15m

Yield 4

Number Of Ingredients 5

Ingredients

2 large russet potatoes, each cut into 8 thick steak fry-size wedges
1 tablespoon chopped fresh thyme
1 pinch cayenne pepper
salt and ground black pepper to taste
2 tablespoons duck fat, melted, or more to taste

Steps:

Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil.
Place potato wedges in a bowl; sprinkle thyme, cayenne, salt, and black pepper over the top. Drizzle melted duck fat over potatoes and toss to coat.
Transfer potatoes, skin-side down, to the prepared baking sheet. Season wedges again with salt.
Bake in the preheated oven for 40 minutes. Increase oven temperature to 450 degrees F (230 degrees C). Turn potatoes onto their sides and bake for 10 minutes. Flip over and cook on the other side until golden brown, about 10 minutes more.

Nutrition Facts : Calories 203 calories, Carbohydrate 33.5 g, Cholesterol 6.4 mg, Fat 6.6 g, Fiber 2.5 g, Protein 4 g, SaturatedFat 2.2 g, Sodium 9.3 mg, Sugar 1.1 g

DUCK FAT FRIDE CHICKEN

DUCK FAT FRIDE CHICKEN image

Categories Chicken

Number Of Ingredients 21

Ingredients

8 leaves Napa Cabbage, stemmed, thinly sliced
1 medium carrot, peeled and julienned
2 scallions, trimmed and thinly sliced on a diagonal
½ medium red onion, thinly sliced
2 teaspoons doubanjiang (hot chile paste)
1 tablespoon rice vinegar
½ teaspoon soy sauce
½ teaspoon fish sauce
Salt, to taste
For the Duck Fat-Fried Chicken:
2 cloves garlic, minced
1 teaspoon grated ginger
¼ cup soy sauce
¼ cup mirin
2 teaspoons toasted sesame oil
Pinch of freshly ground black pepper
4 skin-on, bone-in whole chicken legs (legs and thighs attached)
6 cups duck fat
1 cup potato starch
Salt, to taste
2 limes, cut into wedges

Steps:

Make the spicy Napa cabbage slaw: Make an ice bath in a large bowl. Add the cabbage, carrot, scallions and onion and let the vegetables sit in the water until crisp, about 20 minutes. Squeeze the slaw between your hands in batches to remove any excess water. Transfer slaw mixture to a large, dry bowl. 2. Make the duck fat-fried chicken: In a large bowl, combine the garlic, ginger, soy sauce, mirin, sesame oil and a pinch of pepper. Set aside. Using a sharp knife, separate the thighs from the drumsticks between the joint. Cut the thigh in half lengthwise along the bone. Using a clever, chop the piece with the bone in half, resulting in 3 similar-sized pieces. Chop the drumsticks in half. Repeat with the remaining chicken legs. Add the chicken to the marinade; cover and refrigerate for up to two hours. 3. To fry the chicken, heat the duck fat in a medium Dutch oven pot over medium-high heat until the oil reaches 350°. While the duck fat is heating, place the potato starch in a large bowl. Toss the chicken in the potato starch until every piece is evenly coated. Fry the chicken in two batches until crisp and golden brown or until an instant-read thermometer inserted into the thickest part of the thigh reads 155°, about 8 to 10 minutes per batch. While the chicken is frying, add the doubanjiang, vinegar, soy sauce and fish sauce to the slaw mix. Season with salt; set aside. Once the chicken is cooked through, transfer to a wire rack placed over a paper towel-lined sheet tray. Season the chicken with salt while still hot. 4. To serve, divide the chicken among 4 plates and serve with slaw and lime wedges.

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