Ingredients

Instructions

1. 1

   Score the skin of the duck breasts in a crosshatch pattern using a sharp knife, being careful not to cut into the meat. Season both sides generously with salt and pepper.

2. 2

   Place the duck breasts skin-side down in a cold cast-iron skillet. Turn the heat to medium-low to slowly render the fat. Cook for 10-15 minutes until the skin is thin, golden, and crispy.

3. 3

   While the duck renders, soak the potato batons in cold water to remove excess starch, then pat them completely dry with paper towels.

4. 4

   Carefully pour the rendered duck fat from the skillet into a separate deep pot or frying pan. Add the vegetable oil to the duck fat and heat to 350°F (175°C).

5. 5

   Return the skillet with the duck to the stove over medium-high heat. Flip the breasts and cook the meat side for 3-5 minutes (for medium-rare). Remove from heat and let rest.

6. 6

   Fry the potatoes in the hot fat mixture in batches for 5-7 minutes until golden brown and crispy. Remove with a slotted spoon and drain on a wire rack.

7. 7

   Toss the hot fries immediately with extra sea salt, fresh thyme, and the smashed garlic. Slice the duck breast and serve alongside the fries.