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The Best Fries in the World: Duckfat Frites Shack and The Duckfat Poutine
Some places are more than restaurants. They’re legends. They’re the spots you hear about before you even book your trip. In Portland Maine that legend is a little place with a big reputation. Duckfat.
I was walking down a side street just off the main drag when I saw the little sister shack. A walk up window called Duckfat Frites Shack. A line of happy people were already waiting. The air smelled like the most incredible french fries I had ever smelled in my life. This was clearly the spot.
There was no question about what I was getting. I ordered the Duckfat Poutine. It’s their masterpiece.
I got my container of food and it felt heavy with promise. I found a little spot to stand and opened it up. It was a beautiful glorious mess. A pile of golden brown french fries topped with squeaky cheese curds and smothered in a rich dark gravy. I took my first bite.
And the world just stopped. The fries were on another level. They were so crispy on the outside and fluffy on the inside. But they had this deep savory flavor that regular fries just don’t have. That was the duck fat. The cheese curds were fresh and had the perfect squeak. And the gravy wasn’t just any gravy. It was a rich savory duck gravy that coated everything. It was the most decadent and soulful comfort food I have ever eaten.
This wasn’t just a snack. This was a craft. This was a passion project.
I had to know the story. I got to talking with a local in line. I said “This is the best thing I’ve ever eaten. What is the story with this place?”
He just smiled. “Oh yeah” he said. “It’s a Portland icon.”
He told me the story. Duckfat was started by a James Beard award winning chef. A super serious fine dining chef. But he had a simple brilliant idea. He wanted to take the most humble food in the world a french fry and make it perfect. He wanted to use the classic Belgian technique of frying them twice. And he wanted to fry them in rendered duck fat for the most incredible flavor and texture imaginable.
He said the whole restaurant was built around this one perfect thing. They weren’t just a side dish. They were the main event.
And just like that my container of poutine made perfect sense.
I wasn’t just eating fries. I was eating a brilliant chef’s obsession. A simple idea taken to its most delicious conclusion. The Duckfat Frites Shack is the purest expression of that idea. A little window dedicated to the glory of the perfect fry.
I left Duckfat Frites Shack with a happy belly and a new understanding. The best food in the world isn’t always the fanciest. Sometimes it’s the simplest thing done with an incredible amount of love and a whole lot of duck fat. It is a true legend.
Bringing the Duckfat Magic Home: A Poutine Adventure
That poutine was so life changing I knew I had to try and capture that magic in my own kitchen. Recreating it is a three part story. The fries the gravy and the curds. And the hero of the story is definitely the duck fat.
First the fries. The real secret is frying them twice. I get a big pot of duck fat melting on the stove. While it’s heating up I cut my potatoes into thick fries. The first fry is a gentle one. The oil is at a lower temperature. The fries take a little swim just to get soft and cooked through on the inside. Then I pull them out and let them cool completely.
This is the key. They have to rest. Once they’re cool the duck fat gets really hot. The fries go back in for a second much faster fry. This is where they get that impossibly crispy golden brown shell.
While the fries are resting I make the gravy. This can’t be just any gravy. It has to be worthy of the fries. I start by making a simple roux with a little duck fat and flour in a saucepan. Then I whisk in some good beef or chicken broth until it’s smooth.
I let it simmer and bubble away getting thicker and more delicious by the minute. A little salt and pepper and it’s perfect. A rich savory gravy that’s ready for its big moment.
Now for the grand finale. The assembly. This has to happen fast. The hot crispy fries go into a big bowl. Then a very generous handful of fresh squeaky cheese curds get scattered on top. And finally I pour that hot savory gravy all over everything. You hear a little sizzle. You see the cheese curds start to get a little melty.
Chef’s Notes: Crispy Duck Fat Poutine
• Blanch potatoes before roasting – This step gelatinizes the starch, helping the wedges crisp beautifully in the oven.
• Use duck fat for deep flavor and golden crunch – Its high smoke point and rich taste elevate the fries beyond standard oil.
• Caramelize onions low and slow – Stir every few minutes to coax out their natural sweetness. Deglazing with wine adds depth.
• Build a golden roux for silky gravy – Equal parts butter and flour cooked until nutty form the base. Stir constantly to avoid lumps.
• Simmer gravy with rosemary sprigs – This infuses the sauce with earthy aromatics. Remove stems before serving for a smooth finish.
• Layer cheese curds between hot fries – The residual heat melts them slightly, creating gooey pockets throughout.
• Add blue cheese last for contrast – Its tangy punch balances the richness of the duck fat and gravy.
• Serve immediately for best texture – Fries lose crispness as they sit. Warm plates help retain heat.
• Pair with acidic sides – A lemony salad or pickled vegetables cut through the richness and refresh the palate.
• Make components ahead – Caramelized onions and gravy hold well in the fridge. Reheat gently before assembling.
Crispy Duck Fat Poutine
Get ready to elevate your comfort food game with this Crispy Duck Fat Poutine! Imagine golden wedges roasted in luxurious duck fat, topped with gooey cheese curds, tangy blue cheese crumbles, and sweet, caramelized onions. We finish it off with a silky red-wine and beef gravy infused with fresh rosemary. It’s an indulgent treat that’s perfect for game day, dinner parties, or a cozy weekend feast. Let’s make restaurant-style poutine right in your own kitchen—bon appétit!
4
servings20
minutes50
minutes780
kcal1
hour10
minutesKeep the screen of your device on
Ingredients
- Potatoes Fat
4 large russet potatoes about 2.5 lbs
4 Tbsp reserved duck fat softened to room temperature
- Butter Flour
8 Tbsp unsalted butter
4 Tbsp all-purpose flour
- Liquids Aromatics
4 cups beef stock
2/3 cup dry red wine
2 sprigs fresh rosemary
- Onions
2 large yellow onions peeled and thinly sliced
- Cheeses Seasoning
2 cups fresh cheese curds
1/3 cup crumbled blue cheese
Coarse sea salt
Freshly cracked black pepper
- Alternative Ingredients
Duck fat: swap with olive oil or bacon grease
Beef stock: replace with vegetable stock or mushroom broth
Dry red wine: use extra stock or grape juice with a splash of vinegar
All-purpose flour: try a gluten-free flour blend or cornstarch
Unsalted butter: opt for vegan butter or light coconut oil
Cheese curds: substitute small mozzarella chunks or halloumi
Blue cheese: replace with crumbled feta or omit for dairy-free
Directions
- Potato Prep Bake – Start by heating salted water in a large pot until it just reaches a gentle boil (about 5 min). Meanwhile, slice potatoes into uniform wedges so they crisp evenly. Blanch in the simmering water for 4 min, then drain thoroughly and pat dry. Toss wedges in 2 Tbsp duck fat, season with salt and pepper, and spread in a single layer on two baking sheets.
- Baking Crisping – Preheat oven to 450 °F (10 min). Slide in the sheets and bake 8–10 min, then carefully flip wedges and roast another 7–10 min until deep golden and crunchy. Transfer fries to paper towels to drain any excess fat before plating.
- Onion Caramelization – Melt 2 Tbsp butter in a nonstick pan over medium-low heat (30 min total cook). Add sliced onions, season lightly with salt, and stir every 2–3 min to ensure even browning. When they turn a deep amber and smell sweet, remove from heat and set aside. Optional: deglaze pan with a splash of red wine for added flavor.
- Gravy Creation Reduction – In a medium saucepan, melt the remaining butter then whisk in flour to form a golden roux (2 min prep). Gradually pour in beef stock and red wine, adding rosemary sprigs. Simmer and stir for 8–10 min until the gravy thickens and coats a spoon; discard rosemary stems and season to taste.
- Assembly Serving – Pile hot fries onto warmed plates, tucking cheese curds and caramelized onions between layers (5 min). Generously ladle gravy over the stack, then sprinkle crumbled blue cheese on top. Serve immediately with a crisp salad or pickles to balance the richness. Optional: garnish with extra rosemary leaves for freshness.
Equipment
- Chef’s Knife
- Cutting Board
- baking sheet
- Nonstick Pan
- measuring cups and spoons
- Mixing Bowls
- silicone spatula set
Notes
- For extra crunch, soak potato wedges in salted water for up to 1 hour, then rinse and dry before blanching.
- Balance the rich gravy with a simple green salad dressed in lemon vinaigrette or tangy pickles.
- Stir in sliced mushrooms or crispy bacon with the onions for an umami boost.
- Make the onions and gravy a day ahead—reheat gently before assembling to save time.
- Leftover gravy keeps well in the fridge for 3 days; freeze in portions for quick reheating.
Nutrition Facts
- Serving Size: 450g
- Calories: 780kcal
- Fat: 55g
- Saturated Fat: 25g
- Trans Fat: 1.2g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 12g
- Cholesterol: 110mg
- Sodium: 950mg
- Potassium: 900mg
- Carbohydrates: 49g
- Fiber: 6g
- Sugar: 5g
- Protein: 18g
- Vitamin A: 900IU
- Vitamin C: 15mg
- Calcium: 240mg
- Iron: 3mg
FAQs: Crispy Duck Fat Poutine
What makes this poutine different from classic versions?
This version stands out because the potatoes are roasted in rich Duckfat, which gives them a deep, savory crispness that can’t be matched by vegetable oils. Duckfat also layers in a luxurious flavor that perfectly balances the caramelized onions and silky gravy.
Does Duckfat make the dish too heavy?
Not at all. Duckfat has a surprisingly clean finish compared to butter or bacon grease. When used in moderation, Duckfat enhances the flavor without overwhelming the palate, making the poutine indulgent yet balanced.
Can I prepare the potatoes ahead of time?
Absolutely! you can blanch and refrigerate the wedges before tossing them in Duckfat and roasting. This step actually helps the Duckfat crisp the potatoes even more during final cooking.
What wines pair best with Duckfat poutine?
A medium-bodied red like Pinot Noir or Grenache works well because it balances the richness of Duckfat with acidity and fruitiness. For beer lovers, a Belgian-style ale complements the savory depth of Duckfat beautifully.
What else can I cook with leftover Duckfat?
Duckfat is versatile—you can use it for roasting vegetables, searing meats, or even frying eggs. Many chefs say that once you start cooking with Duckfat, it becomes a staple in the kitchen for its unmatched flavor and texture.
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