Crispy Duck Fat Fries with Juicy French Rotisserie Chicken
- Eliane Muskus
- May 23
- 5 min read
A French butcher shop tradition, golden fries sizzling in “graisse de canard,” and a chicken so tender it practically carves itself.
Once you’ve had real duck fat fries with rotisserie chicken, there’s no going back—this is pure French comfort on a plate.
Back when I lived and worked in France, there was this tiny butcher shop tucked away on a cobbled side street—not far from the markets where I used to shop for my cooking classes. On my day off, I had a ritual: I’d stroll over late morning, just as their rotisserie chickens were finishing, lined up in perfect rows, golden-skinned and dripping with savory juices into a tray of tiny potatoes below.
It wasn’t just about the chicken—it was the whole experience. The smell. The sound of the spit turning. The anticipation of tearing off a crispy wing once home. And of course, pairing it with the best homemade French fries you can dream of.
The Secret to Perfect Fries? Duck Fat.
In France, fries—frites—are no joke. And once you’ve had them fried in duck fat, it’s hard to go back. Here's how I do it:
My French Fry Tips & Techniques:
1. Start with the right potato.
Use floury potatoes like Russet or Agria. They stay fluffy inside and crisp outside.
2. Cut evenly.
Slice into classic baton shapes—about 1 cm thick. Uniformity ensures even cooking.
3. Soak them (an important step)
Soak cut fries in cold water for at least 60 minutes (or up to a few hours) to remove excess starch.
4. Fry twice.
✅️ First fry: 150°C (300°F) for about 5–6 minutes until just tender. Drain and cool.
✅️ Second fry: 180°C (350°F) until golden and crisp.
5. Use duck fat.
This gives unbeatable flavor and crispiness. You can find it at specialty shops or online.
6. Season while hot.
Always toss your fries with salt right after frying. It clings better while the fries are hot.
The Perfect Pairing
Serve your chicken carved, with its golden skin still crackling and the juices pooling onto your plate. Pile up the fries next to it. Add a dollop of Dijon mustard or aioli on the side if you like. Maybe even a green salad with sharp vinaigrette to cut through the richness.
It’s the kind of meal that doesn’t need much fuss—just quality ingredients and the right technique. And trust me, once you’ve had duck fat fries with rotisserie chicken, it’ll become your favorite weekend ritual too.
French Rotisserie Chicken with Duck Fat Fries
Inspired by my time in France, where a golden rotisserie chicken from the local butcher and a cone of crispy frites was the kind of meal that made you stop and savor.
Rustic French Roast Chicken with Herb Butter and White Wine Pan Sauce
Ingredients
For the Chicken:
1.75 – 2 kg whole chicken, patted dry
Coarse salt and freshly cracked black pepper
2 teaspoons olive oil
1 lemon, quartered
A few sprigs of fresh thyme (or rosemary, if preferred)
For the Herb Butter:
100g unsalted butter, melted
3 garlic cloves, minced
1 tablespoon fresh sage, finely chopped
3 teaspoons fresh thyme, finely chopped
1 tablespoon flat-leaf parsley, finely chopped
½ teaspoon fine salt
½ teaspoon freshly ground black pepper
Juice from 1 lemon
1 Lemon cut in half
For the Roasting Pan:
1 cup (250 ml) dry white wine or low-sodium chicken stock
1 onion, quartered (no need to peel)
1 whole garlic bulb, halved horizontally
Preparation:
✔️ Bring the chicken to room temp:
Take the chicken out of the fridge about 30 minutes before cooking.
✔️ Preheat your oven:
Heat to 220°C (450°F) standard or 200°C (430°F) fan. Place your rack in the middle of the oven.
✔️ Prepare the herb butter:
In a small bowl, combine the melted butter with garlic, herbs, lemon juice, salt, and pepper.
✔️ Loosen the skin:
Place the chicken in a roasting pan. Carefully loosen the skin from the breast and drumsticks using the back of a spoon (or your fingers if you prefer).
✔️ Butter under the skin:
Tilt the chicken slightly upright and spoon most of the herbed butter mixture under the loosened skin, spreading it gently all over the chicken. Save a small amount of butter for the skin.
✔️ Butter the skin and prep the cavity:
Rub or brush the remaining butter over the skin. Squeeze over the juice from the remaining lemon wedges and place them inside the cavity along with a few fresh thyme sprigs. Then sprinkle outside with salt, preferably coarse sea salt.
✔️ Truss the chicken:
Tie the legs together with kitchen twine and tuck the wing tips underneath.
✔️ Assemble the roasting pan:
Scatter the quartered onion and halved garlic bulb in the base of the pan. Set the chicken on top. Pour the white wine or stock around the chicken and drizzle the bird lightly with olive oil.
✔️ Roast the chicken:
Roast for 10 minutes at high heat.
📌 220°C (450°F) for conventional ovens
📌 200°C (430°F) for fan-assisted/convection ovens
Then reduce the temperature to 180°C (350°F) 160° Fan and continue roasting for about 1 hour and 15 minutes, or until the juices run clear and the internal temp reaches 75°C (165°F). Baste the chicken with the pan juices at least twice, once at the 30-minute mark and again at 1 hour.
✔️Rest before carving:
Remove from the oven and let the chicken rest for 15 minutes uncovered so the skin stays crisp.
✔️ Serve it up:
Discard the onion, but the roasted garlic is wonderful squeezed out and served alongside the chicken. Spoon over the wine-infused pan juices. Serve with golden duck fat fries and a crisp green salad.
👩🍳 Chef’s Notes
📌 Herbs: I love the earthy combination of sage and thyme, but you can play around with what you have—just don’t go overboard with strong herbs like rosemary. A small amount is plenty.
📌 Why onion and garlic in the pan? They elevate the chicken slightly and add rich, savory notes to the pan juices. I usually discard the onion, but the garlic turns sweet and spreadable on baguette after roasting.
📌 Garlic-herb butter tip: Try to get as much of the garlic and herb mixture under the skin. If it stays on the outside, the garlic can burn and turn bitter.
📌 Wine tip: Use something dry you’d drink—a good French Sauvignon Blanc or Chardonnay is perfect.
Comments