Chef Chris Cosentino’s educational and inspirational tool for those who are interested in learning about and cooking with offal.
Duck Fries

You want Fries with that?

Ever since I put fries on the menu, we get alot of guests that think they are French fries cooked in duck fat. Boy are they surprised when the server tells them they are duck testicles. After the initial shock a growing number of guests are ordering them, and really enjoying them.

duck fries in the bag

So lets start with the term “fries” also know as “prairie oysters”, “mountain oysters” and “swinging meat” they are all the same, it just depends on which animal. The idea of serving everything an animal has to offer is a big thing, but this is probably the hardest one to get folks to tuck into. The difference between duck fries and other animal fries is that the duck testicles are an internal not an external organ, they are also know as white kidneys. Duck fries are the newest menu item at Incanto rigtht now and here is a recipe.

Duck Fries with bacon and peas
serves 4
1 lb duck fries
4 strips sliced bacon
1/2 cup fresh shelled peas
2 tbsp unsalted butter
1 tsp lemon juice
1/2 cup chicken stock
fresh sorrel

Rinse the duck fries and remove the excess membranes, set on a towel and pat dry. Season with salt and fresh ground black pepper. Put the bacon in a cold saute pan and bring it to medium heat to render out some fat. Remove the bacon once it has some color and turn the heat up. Add the duck fries and saute until golden brown on both sides, add
the bacon then the butter and fresh peas. Deglaze the pan with a splash of lemon juice, then add chicken stock and let reduce until the sauce emulsifies. Season with salt and pepper, and serve on four warm plates. Finish with a large chiffonade of fresh sorrel, then serve.
duck fries with bacon and peas

Duck fries can be purchased at dartagnan

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