French duck fat oven fries

French duck fat oven fries (or Pommes de terres au four à la graisse de canard) are the perfect side meal to meats and fish. Full of flavor these healthy French fries are scrumptious.

French Duck fat oven fries recipe

Today we are making my kid’s favorite side meal of all time (besides broccoli, go figure). French duck fat oven fries ( or frites au four à la graisse de canard in French) – if you haven’t tried cooking with duck fat, you are missing out in my humble opinion. Duck fat, especially combined with vegetables is a staple in many French families cuisine up to this day. There are a few ways to get duck fat. One is by collecting it from other meals (like my Hungarian whole roasted duck recipe). Another is to buy it at the store. As duck fat is difficult to come by at the local grocery store, I prefer to collect my own when cooking duck.

IS DUCK FAT HEALTHY – Many health sources claim that duck fat is a good fat choice – it’s rich in heart-friendly unsaturated fatty acids. Some even say it helps with normalizing blood sugar and blood pressure. No wonder that French chefs call it ‘liquid gold’. It has a high smoke point 190C/375F and can be stored for a long period of time in the fridge.

Ingredients and substitutions

  • Red-skinned potatoes – or any type of old potatoes
  • Duck fat – rendered or store-bought. No substitute possible here, except other type of bird fat like goose fat.
  • Semolina flour – makes potatoes crunchier on the outside. If necessary substitute with finely milled corn flour.
  • Spices: paprika, cumin, garlic powder, rosemary, nutmeg, salt and black pepper

How to cook French duck fat oven fries

1st: Peel potatoes (leave with skin on if you want) and melt duck fat if hardened.

2nd: Cut (peeled) potatoes in thin stripes and add melted fat, seasoning and semolina flour.

3rd: Bake in preheated oven with fan onto cooking foil until golden.

How to render duck fat at home

If making whole duck or duck legs per se be sure to collect the fat from the roasting pan. It can be used for cooking in the next couple of weeks.

  • Let duck fat cool slightly on room temperature.
  • Strain through a fine-mesh strainer to remove any excess grease particles.
  • Store in glass container, closed well – in the fridge or freeze for later use.

Note: Rendered duck fat lasts less in the fridge (2-3 weeks) compared to store-bough opened jar of fat (up to 6 months). If fat looks funky, smells funny or changes color it’s probably gone bad.


French Duck fat oven fries recipe


French Duck fat oven fries recipe

French Duck Fat Oven Fries

The European Dish
Scrumptious duck fat oven fries, made the French way. Easy from scratch recipe that is the perfect side dish to any meat or fish. Baked in the oven for a healthy meal option.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course, Side Dish
Cuisine European, French
Servings 4 people


  • 1 tbsp. semolina flour
  • 1 tbsp. duck fat (heaping) or more as needed
  • 700 g old potatoes cut in stripes


  • 1 tsp. paprika
  • 1 tsp. cumin powder
  • 1 tsp. garlic powder
  • pinch of nutmeg powder
  • 1 tsp. rosemary, dried
  • salt and black pepper to taste


  • Peel skin off potatoes (or leave skin on if you wish). Cut into desired shape fries – I prefer thin sticks.
  • In a large mixing bowl add cut potatoes, room temperature duck fat, semolina flour and seasoning. Mix well to coat all potatoes.
  • Preheat oven and cover baking sheet with cooking foil. Let baking sheet get hot in the oven for 5-10 minutes. Spray foil with olive oil if needed.
  • Then, remove from oven and place coated potatoes over the baking foil. Distribute evenly.
  • Bake for about 25 minutes (or until golden) with fan (200C/400F) – to get potatoes crispier on all sides.
  • Remove from baking foil and serve immediately while still hot.


  • If duck fat is refrigerated, melt on the stove top (microwave) for a few minutes on low heat. 
  • Use seasoned salt or other preferred seasoning to change flavor.
  • Semolina flour can be substituted with finely milled cornmeal. 
  • Sometimes, when potatoes are not well coated with fat on all sides they tend to stick to the foil. Spray baking foil with olive oil (or vegetable oil) before placing potatoes in to prevent from sticking. 
Keyword french potatoes, keto, paleo, quick and easy dinner
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