This recipe for duck fat homefries is perfect when you find yourself in possession of this highly coveted ingredient.

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place duck skin and fat in a nonstick pan over medium-low heat. Cook until fat renders and skin is crisp, 5 to 10 minutes. Remove skin with a slotted spoon to a paper towel lined plate, return pan to stove, and increase heat to medium-high.

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  • Stir in potatoes with salt and black pepper. Cover and cook, stirring every few minutes, until potatoes are tender, 10 to 15 minutes. Remove lid and cook, stirring, until potatoes are well-browned and crispy, 5 to 10 minutes.

  • Stir in green garlic, cover, and cook 2 minutes. Stir until onions are soft and dissolved, 5 to 7 minutes. Transfer potatoes to a plate and top with crispy duck skin.

Cook's Note:

The recipe is the easy part, finding duck skin is a little more challenging. Finally, you can go to a butcher that sells whole ducks, and have him break one down for you. Tell them you'd like two nicely trimmed breasts, two leg quarters, and all the excess skin from the rest of the carcass. They will smile knowingly, and say no problem (for extra credit, ask for the bones, which you can roast and make a killer stock).

If you can't find green garlic, regular onions, leeks, shallots, or scallions are all fine substitutes.

Nutrition Facts

597 calories; protein 3.8g; carbohydrates 32.8g; fat 51.4g; cholesterol 51.3mg; sodium 14.7mg. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/19/2012
Hubs and I are duck fat newbies but since being introduced to it we are now duck fat aficionados. I don't think we'll ever do roasted or fried potatoes without it again. Because it already is available in a jarred form I took that shortcut rather than the submitter's direction to use the actual duck skin and fat (truly I don't know where I would have gotten my hands on that anyway). As I knew they would be these potatoes were out of this world delicious - not so much because of the recipe but because of the duck fat itself. I will say that cutting the potatoes in such small chunks as directed in this recipe guarantees that much more duck fat flavored crispiness. Using a cast iron skillet helped that along too. I used leeks as one of the suggested alternatives to the green garlic (don t know where I d find that either) and just as I suspected the level of heat required to brown the potatoes was too high for the leeks and they tended to burn. I ended up discarding them. As for these potatoes fried in duck fat? Ohhhh yeah. Read More
(15)
7 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/18/2012
Hubs and I are duck fat newbies but since being introduced to it we are now duck fat aficionados. I don't think we'll ever do roasted or fried potatoes without it again. Because it already is available in a jarred form I took that shortcut rather than the submitter's direction to use the actual duck skin and fat (truly I don't know where I would have gotten my hands on that anyway). As I knew they would be these potatoes were out of this world delicious - not so much because of the recipe but because of the duck fat itself. I will say that cutting the potatoes in such small chunks as directed in this recipe guarantees that much more duck fat flavored crispiness. Using a cast iron skillet helped that along too. I used leeks as one of the suggested alternatives to the green garlic (don t know where I d find that either) and just as I suspected the level of heat required to brown the potatoes was too high for the leeks and they tended to burn. I ended up discarding them. As for these potatoes fried in duck fat? Ohhhh yeah. Read More
(15)
Rating: 5 stars
07/15/2012
Potatoes cooked in duck fat. What's not to love? We had received garlic scapes in our weekly CSA basket this week and this was a perfect way to use them. The duck fat which is not nearly as unhealthy as most people assume gives these potatoes a nice crispy crunch and if you use a starchy potato like a Yukon or a Russet they develop a creamy inside. Duck skin and/or duck fat can be hard to come by but if you find them buy a little extra because you will be making these potatoes again! Read More
(9)
Rating: 5 stars
11/30/2012
Flavorful! Could not find a duck so I used the Graisse de Canard (Duck Fat) I bought when I was in France. Green garlic is out of season so I used Green Onion. Seasoned with French Herb Salt and Cracked Pepper. Blanched the potatoes first. Fluffy on the inside crispy on the outside. They were great but next time I'll use the duck skin and green garlic because Chef John's looked better than mine. Read More
(2)
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Rating: 5 stars
10/02/2013
Excellent recipe! Skip the peeling step you get more nutrition from the skin and it makes them look more interesting. I used a few tablespoons of duck fat from a leftover Christmas duck and two cloves of regular garlic and it turned out just fine. Be sure to flip them so they cook evenly. Read More
Rating: 5 stars
01/28/2015
YUUUUMMM!!! I didn't have the green garlic and really don't know what it is but it sounds like a cross between a green onion and garlic. So I substituted with those:) This is delicious!!! Read More
Rating: 5 stars
03/03/2019
Made with bacon instead of duck (don't know where to find it) and put garlic in it and love love love. Next time I want to put onion in it. Read More
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