30-60 mins
Make-Ahead
Over 1 hour
Quick & Easy
Under 15 mins
Under 30 mins
Chili Cheese Fries
Hand-cut fries topped with a rich duck confit chili, melted Gruyère cheese, and a luxurious truffle aioli.
Total Time
90
Yield
4
Calories
1200 cal
Difficulty
Hard
Cuisine
French
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What You'll Need
Equipment:
Large Saucepan, Deep Fryer or Large Pot, Baking Sheet, Whisk •
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Instructions
Prepare Fries: Soak potatoes in cold water for 30 minutes. Dry thoroughly. Fry in Peanut Oil at 325°F (163°C) for 5-7 minutes, until slightly softened. Remove and let cool. Increase oil temperature to 375°F (190°C) and fry again for 2-3 minutes, until golden brown and crispy. Drain on paper towels and season with salt.
Prepare Chili: Heat Duck Fat in a large saucepan over medium heat. Add Shallot and Garlic and cook until softened, about 3 minutes.
Add Shredded Duck Confit and cook for 2-3 minutes. Stir in Crushed San Marzano Tomatoes, Red Wine, Chipotle Peppers, Cocoa Powder, Salt, and Pepper. Bring to a simmer and cook for 30-40 minutes, stirring occasionally.
Prepare Truffle Aioli: In a small bowl, whisk together Mayonnaise, Truffle Oil, Garlic, and Lemon Juice. Set aside.
Assemble: Arrange fries on a serving platter. Top with Duck Confit Chili and Shredded Gruyère Cheese.
Broil for 2-3 minutes, or until cheese is melted and bubbly.
Drizzle with Truffle Aioli and garnish with Fresh Parsley. Serve immediately.
