Loaded Duck Fat Fries

March 27, 2026By Alysa Seeland

Loaded Duck Fat Fries

Name: Loaded Duck Fat Fries
Ingredients: 4 Russet potatoes (about 2.5 lbs), peeled; ¼ cup white vinegar; ~2 jars FOND’s duck fat (you can also use less and fry in smaller batches); Flaky sea salt (we love Maldon!); 2 confit duck legs - We like this recipe to make your own, or you can look for pre-cooked duck confit at your local butcher or certain grocery stores; ⅓ cup kimchi (we love Wild Brine or Mother in Law’s); 2 Tbsp mayonnaise (we love squeezable Graza mayo for this!); 2 Tbsp green onions, thinly sliced; 2 Tbsp cilantro, chopped

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We personally don’t think it gets any better than duck fat french fries, but we decided to take things up a notch by loading them up! Crispy, delicious duck fat fries are topped with duck confit, mayo, kimchi, green onions, and cilantro. Recipe adapted from Cooking with Cocktail Rings.

Author:

Alysa Seeland

Ingredients

For the Fries

4 Russet potatoes (about 2.5 lbs), peeled
¼ cup white vinegar
~2 jars FOND’s duck fat (you can also use less and fry in smaller batches)
Flaky sea salt (we love Maldon!)

For serving

2 confit duck legs - We like this recipe to make your own, or you can look for pre-cooked duck confit at your local butcher or certain grocery stores
⅓ cup kimchi (we love Wild Brine or Mother in Law’s)
2 Tbsp mayonnaise (we love squeezable Graza mayo for this!)
2 Tbsp green onions, thinly sliced
2 Tbsp cilantro, chopped

Directions

Cut the potatoes into lengthwise 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 vinegar. Add the potatoes and soak for at least 30 minutes.
Drain the potatoes and pat completely dry. Add the duck fat to a large heavy-bottomed pot and heat to 325ºF. 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. 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 flaky salt. Repeat with the remaining fries.
Now get ready to serve! To reheat the duck legs, first scrape off the majority of the fat. Second, 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 and enjoy!