DUCK FAT POTATOES

Duck fat roasted potatoes are crispy on the outside, pillowy on the inside spuds tossed and roasted in rendered duck fat, which gives them a luxurious, savoury richness and irresistibly golden crunch compared with ordinary oil or butter. The technique has its roots in French and broader European rustic cooking, think French bistro and farmhouse kitchens where duck and goose fat were prized for roasting and became widely popularised in upscale restaurants and gastro pubs from the late 20th century onwards, spreading internationally as chefs and home cooks embraced the indulgent flavour and texture.

The key to duck fat potatoes in heat. the gently par boiled potatoes then get hit into ripping hot duck fat straight from the oven, crisping them up like crazy from the get go. They then get sizzles in a super hot oven, so the outside has a deeply caramelised shell and the inside stays light and as fully as ever.

DUCK FAT POTATOES

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DUCK FAT POTATOES 〰️

Time: 1 hour + 10 minutes

Serves: 3-4 as a side

400gm duck fat

1 tea sp bicarb soda

2 shallots, peeled and quartered

6 washed small potatoes

2 large sprigs rosemary

Pepper and sea salt

Preheat oven to 205 degrees Celsius.

Pour your duck fat into a baking paper lined tray and then place in oven to get nice and hot.

Cut your potatoes in halves and then place in a pot of cold water with bicarb and shallots. Bring up to a high simmer and then let it simmer until fork can pierce through potato with a touch of resistance. Strain potatoes and allow to cool for a moment.

On baking paper and using the bottom of a jar, press down on potato skin side to create a slightly squashed effect. Do this all potatoes.

Take hot duck fat tray out of oven and place potatoes in skin side down and scatter you shallot pieces. Spoon on fat on top and then pop into the oven for 40 or so minutes (until really golden). Add your picked rosemary sprigs, some cracked black pepper and a pinches of sea salt in and cook for another five minutes. Strain on paper towel and then serve with a finish of sea salt.