This duck fat french fry recipes comes to us courtesy of Michael Symon. It includes rosemary and Parmesan cheese.
Iron Chef Duck Fat Fries Recipe
This duck fat french fry recipes comes to us courtesy of Michael Symon. It includes rosemary and Parmesan cheese.
Ingredients
- 3-4 quarts Duck Fat
- 1 medium Baking Potato cut into 1/4-inch sticks
- 2 cloves Garlic thinly sliced
- 4 sprigs Rosemary leaves removed (reserve woody stems for kebabs)
- 1 cup Grated Parmesan Cheese
- Sea Salt
- 1 cup Plain Greek Yogurt
- 2 lemons-worth Lemon Juice
- 3 heads Roasted Garlic cloves removed*
- Kosher Salt
- Black Pepper
Instructions
- Heat the duck fat to 300 degrees.
- Place the cut potatoes under cold water to remove excess starch in order to ensure solid crunch.
- Thoroughly dry the potatoes before adding to the hot fat.
- Slowly mix in and let blanch for about 4 to 5 minutes, until tender.
- Place on a paper towel-lined plate and set aside to cool to room temperature.
- Now turn up heat on fat to 360.
- In small bowl, add a cup Greek yogurt, lemon zest and juice, roasted garlic cloves and stir to combine. Season with salt and black pepper and stir.
- Once oil is heated, mix in the fries and cook for another two minutes. After one minute, add the rosemary and sliced garlic to the fries. Cook until everything is golden brown.
- Sprinkle with the Parmesan cheese.
- Plate a few spoonfuls of the Greek yogurt on a the plate. Put the fries onto the plate in a big mound and season with sea salt.
Notes
*For the roasted garlic, cover in foil and roast for 45 minutes to 1 hour at 325 degrees.
Nutrition
Calories: 5646kcalCarbohydrates: 23gProtein: 16gFat: 622gSaturated Fat: 4gSodium: 387mgFiber: 1gSugar: 1g
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