Difficulty: Easy
Peel the potatoes and cut them into large wedges, similar to orange segments. Wash thoroughly, drain, and pat dry using a clean cloth or salad spinner for optimal crispiness.
Heat the clarified butter and duck fat in a pan. Add the garlic and potato wedges. Reduce the heat and gently brown on all sides, turning occasionally with a wooden spatula. Cover and cook for 15 minutes. (Alternatively, use oil for frying.)
Drain the fries well, then return to a saucepan. Drizzle with additional clarified butter if desired, season with coarse Guérande salt, and sprinkle with finely chopped parsley.
Pro Tip: Prepare these fries ahead for extra crispiness: Whisk 2 egg yolks lightly, toss with the hot fries while stirring briskly by hand. Season with salt and parsley, transfer to an oven-safe dish, and keep warm in a low oven (preheated to 180°C) until serving.
This signature recipe appears in Grilled Fat Duck.
A creation by renowned Chef Hubert
