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Duck Fat Green Garlic Homefries

Duck Fat Green Garlic Homefries

Chef John

"This recipe for duck fat homefries is perfect when you find yourself in possession of this highly coveted ingredient."
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1 h servings 596 cals
Serving size has been adjusted!
Original recipe yields 4 servings


  • Calories:
  • 596 kcal
  • 30%
  • Fat:
  • 51.4 g
  • 79%
  • Carbs:
  • 32.8g
  • 11%
  • Protein:
  • 3.8 g
  • 8%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 15 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Place duck skin and fat in a nonstick pan over medium-low heat. Cook until fat renders and skin is crisp, 5 to 10 minutes. Remove skin with a slotted spoon to a paper towel lined plate, return pan to stove, and increase heat to medium-high.
  2. Stir in potatoes with salt and black pepper. Cover and cook, stirring every few minutes, until potatoes are tender, 10 to 15 minutes. Remove lid and cook, stirring, until potatoes are well-browned and crispy, 5 to 10 minutes.
  3. Stir in green garlic, cover, and cook 2 minutes. Stir until onions are soft and dissolved, 5 to 7 minutes. Transfer potatoes to a plate and top with crispy duck skin.


  • Cook's Note:
  • The recipe is the easy part, finding duck skin is a little more challenging. Finally, you can go to a butcher that sells whole ducks, and have him break one down for you. Tell them you'd like two nicely trimmed breasts, two leg quarters, and all the excess skin from the rest of the carcass. They will smile knowingly, and say no problem (for extra credit, ask for the bones, which you can roast and make a killer stock).
  • If you can't find green garlic, regular onions, leeks, shallots, or scallions are all fine substitutes.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 5
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Hubs and I are duck fat newbies but since being introduced to it we are now duck fat aficionados. I don't think we'll ever do roasted or fried potatoes without it again. Because it already is ...

Potatoes cooked in duck fat. What's not to love? We had received garlic scapes in our weekly CSA basket this week and this was a perfect way to use them. The duck fat, which is not nearly as u...

Flavorful! Could not find a duck, so I used the Graisse de Canard (Duck Fat) I bought when I was in France. Green garlic is out of season, so I used Green Onion. Seasoned with French Herb Salt a...

YUUUUMMM!!! I didn't have the green garlic, and really don't know what it is, but it sounds like a cross between a green onion and garlic. So I substituted with those :) This is delicious!!!

Excellent recipe! Skip the peeling step, you get more nutrition from the skin and it makes them look more interesting. I used a few tablespoons of duck fat from a leftover Christmas duck and two...

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