Wednesday, June 3, 2015

Duck Fat Plantain Fries (AIP, Paleo)

I have a confession to make, I have been holding out on you guys. Back in December, I prepared this recipe to share with you all, but couldn't quite get the pictures right. Now that I've had some months to practice lighting and my photography skills, I am ready to share. Yes, I know, totally selfish.

Anyway, enough about my selfish ways, these fries are legit delicious and so easy to make. The first several times I made them with pork lard, which totally works, but then I made them with duck fat. Game. Changer. What I love most about these fries is that they get this nice crunch on the outside, but a perfect soft center, making them the most fry-like of any potato alternative.

Duck fat can be super expensive and hard to find. Which is why I hadn't tried it before. Until I made my own. I was able to get a whole duck for just under $3/lb. By the time we were done with eating the meat, rendering the fat, and using the bones for broth, it has more than paid for itself. Again, you can make this recipe with other fats, but duck fat takes it to the next level, just saying.

Duck Fat Plantain Fries


  • 2 green plantains
  • 2-3 tablespoons duck fat (you can also use pork lard, coconut oil, or a organic palm shortening)
  • Course sea salt

  1. Heat duck fat in a cast iron skillet over medium heat. You want enough fat to cover the bottom of your pan, so depending on the skillet size, you may need more or less.
  2. While oil is warming up, peel the plantains. 
  3. To cut the fries, I first cut the plantains into thirds, this is about as long as you want them. Then slice them into fries. Try and make them as uniform in size as possible to prevent any from cooking faster or slower than others.
  4. When fat is ready (aka, when a drop of water in the pan sizzles), carefully add in cut plantains with tongs, or you will get splashed with hot oil. Be careful not to over fill the pan, by making sure fries aren't touching. 
  5. Cook about 2-3 minutes on all 4 sides. You will want them to change from the dull yellow color to a nice light brown. Another way to tell they are done is by taping them and see if they outside is hard. 
  6. When they are done, put them on paper towel lined plate and season with sea salt.
  7. Enjoy! My favorite way to have these are along side a guacamole burger. 


  1. These look delicious. Where do you buy your duck from? Thanks so much!

  2. Look at you, making your own duck fat! Amazing!! I remember when you said you were going to post the recipe, and I can't wait to try them out! I have some duck fat sitting in my fridge too, perfect :)

    1. :) Thanks Dana!! I know, it was so long ago I promised and I kept remaking them and not positing. I was beginning to feel a bit guilty. Oh, how perfect! I can't wait to hear what you think of them.