Prepare the Fries: Preheat oven to 425°F (220°C). Toss the Fries with duck fat, fleur de sel, and white pepper. Spread in a single layer on a baking sheet and bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
Make the Gravy: In a medium saucepan, melt the Butter over medium heat. Whisk in the All-Purpose Flour and cook for 1-2 minutes, creating a roux.
Deglaze the pan with Dry Sherry, scraping up any browned bits. Gradually whisk in the Demi-Glace, ensuring no lumps form. Bring to a simmer, then add the Dijon Mustard. Season with Salt and White Pepper to taste. Simmer for 10-15 minutes, or until thickened.
Assemble: Place the baked Fries on a serving platter. Pour the Gravy generously over the Fries. Sprinkle with the Gruyere, Fontina, and Parmesan Cheese. Garnish with Fresh Parsley. Serve immediately.
Ingredients
4
2 lbs900 gRusset Potatoes-cut into fries
1/4 cup60 mLDuck Fat
1 tsp5 mLFleur de Sel
1/2 tsp2.5 mLWhite Pepper
2 tbsp30 mLButter
2 tbsp15 gAll-Purpose Flour
4 cups950 mLDemi-Glace
1 tbsp15 mLDry Sherry
1 tsp5 mLDijon Mustard
Saltto taste
White Pepperto taste
4 oz115 gGruyere Cheese-shredded
2 oz55 gFontina Cheese-shredded
2 oz55 gParmesan Cheese-grated
2 tbsp30 mLFresh Parsley-chopped
Equipment
Baking Sheet
Large Pot
Medium Saucepan
Whisk
Instructions
Prepare the Fries: Preheat oven to 425°F (220°C). Toss the Fries with duck fat, fleur de sel, and white pepper. Spread in a single layer on a baking sheet and bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
Make the Gravy: In a medium saucepan, melt the Butter over medium heat. Whisk in the All-Purpose Flour and cook for 1-2 minutes, creating a roux.
Deglaze the pan with Dry Sherry, scraping up any browned bits. Gradually whisk in the Demi-Glace, ensuring no lumps form. Bring to a simmer, then add the Dijon Mustard. Season with Salt and White Pepper to taste. Simmer for 10-15 minutes, or until thickened.
Assemble: Place the baked Fries on a serving platter. Pour the Gravy generously over the Fries. Sprinkle with the Gruyere, Fontina, and Parmesan Cheese. Garnish with Fresh Parsley. Serve immediately.
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