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Crispy duck breast, triple-cooked fries, orange–fig jus is really rich, balanced, and properly built.
This is my take on duck frites similar idea to steak frites, but a bit deeper and more flavorful. Duck has more richness to it, and when you give it time with a proper dry brine, the skin turns beautifully crisp while the meat stays juicy.
The fries follow a full three-step method, which might sound like extra work, but it’s what gives you that perfect texture - soft inside, crispy outside. And the sauce brings everything together: a bit of sweetness, a bit of acidity, and enough depth to balance the richness of the duck.
It’s not the quickest recipe, but most of the time is hands-off. You prep things, let them do their job, and finish everything at the end. The result feels like something you’d order at a good restaurant, but it’s completely doable at home.
1 duck breast (≈400–500 g)
Salt (for dry brine)
3–4 medium potatoes
Cold water
1–2 tbsp vinegar (for boiling)
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