Duck Steak-Frites
Prep time
30 min
Serves
2 ppl
Cook time
30 min
Ingredients
DUCKCHAR Moulard Duck Breast
Kosher salt, to taste
Black pepper, to taste
2 jars DUCKCHAR Duck Fat
2 Russet potatoes
Duck Steak
Step 1 - Score skin of DUCKCHAR Moulard Duck Breast. Just don’t not pierce the meat. Scoring is perhaps the most important step achieving crispy duck skin: the better you score, the crispier the duck. Be careful, though, and avoid cutting into the meat. Once scored, season both sides with plenty of kosher salt and pepper.
Step 2 - Pick the pan. For pan seared duck breast, we choose a cast iron or steel skillet. Sear DUCKCHAR Moulard Duck Breast to your preferred finish. We believe medium rare is perfect. Cook skin side down at medium-high heat. Keep scooping out rendered duck fat while the duck breast cooks.
It’s ready to flip when the duck skin is thin, crispy and golden.
Step 3 - Sear duck breast skin side up. Once the internal temp hits 131 degrees F, take off heat and allow to rest for about 10 minutes lightly covered with foil.
Duck Fat Fries
Step 1 - Peel and cut Russet potatoes into 1/4 inch fries and soak cold water for 30 min. If you prefer a different fry thickness, the total cooking time will vary from this recipe.
Step 2 - Pre heat duck fat to 325 degrees F in a large, heavy pot such as a dutch oven. Continuously monitor the duck fat temperature with a candy thermometer. Remove potatoes from water, pat dry and slowly add to oil. Do this step in small batches. Once the fries start to turn golden, remove from oil and drain a sheet lined with paper towels.
Step 3 - Turn up the heat until oil maintains constant temperature of 350 degrees F. Return small batches to oil cook for a couple of minutes or until the fries turns super crispy and golden. Serve along side sliced duck breast, ketchup, and mayo.
