I, for one, couldn't wait to sample these much-lauded fries. Nothing makes me feel older than having to tell my seven-year-old, as we pull away from a fast food drive-through, that back in my day--before the war on trans fats--fries did not taste like cardboard.
Duckfat's Belgian Fries are the antithesis of their value menu cousins. What makes these gourmet fries, served piping hot in a paper cone, so decadent? These thick, angular-cut, skin-on fries are all tender potato goodness on the inside, yet they're remarkably sturdy and crisp on the outside. The secret? They're deep fried in oil that is 25 percent... you guessed it... duck fat.
I was smitten from my first crunchy bite of an au naturel Belgian fry and enraptured the moment I savored a fry dipped in seductively earthy yet sweet Truffle Ketchup: one of eight dipping sauces and toppings Duckfat offers as accompaniments. Although Hilary, who also shared a B.G.T. Panini (stuffed with bacon, Fern Hill Farm goat cheese and tomato) with me, suggested Truffle Ketchup is the only way to go, I did enjoy the bold flavor of the garlic aioli sauce, as well. And, some day when I'm craving fries as a meal, I'll try the Poutine: fries topped with homemade duck gravy and Pineland Farm cheese curd.
At $5 for a small cone, $6.50 for a large (in the picture above), plus 75 cents for each dipping sauce (as of 2012), Duckfat's Belgian Fries might seem pricey. I assure you: They're a worthy splurge. Plus, after tasting these divine fries, you'll save a few bucks every time you're eating on the run and just can't bring yourself to order those floppy, wimpy, tasteless imitations you used to mindlessly consume.
More New England Fries Worth Trying