Duck fat crispy roast spuds
1 hour 20 min
It was January and my mother in law gave me a Gressingham Duck left over from her Christmas Fayre. I decided to roast it for a change and as a duck is so fatty, caught the fat in a tray as the duck cooked on a rack. The fat from the duck was full of flavour and as the duck roasted in the oven for a few hours I drained out the fat every hour so it didn't burn. I decided to use the fat from the duck to roast the potatoes and if I say so myself, these were the best tasting roasties I have ever made!
1 person made this
Ingredients
Serves: 4
- 1.5kg of white potatoes
- fat retrieved from cooked duck
- 1 teaspoon of salt
Method
Prep:20min ›
Cook:1hr ›
Ready in:1hr20min
- Pre heat an oven to 230 C. Peel and boil the potatoes for around 10 minutes.
- Whilst the potatoes are boiling, heat the duck fat in the oven in a roasting tin until hot. Remove when you can hear the fat spitting.
- Drain the water from the pan and put a lid (or dinner plate) on the pan and shake the potatoes until they have a fluffy look to them.
- Pour the fat into a heat proof container. One by one dip the potatoes into the fat and then lift out and put the potatoes now dipped in fat, into the roasting dish you used to heat the fat.
- Sprinkle the salt very lightly over the potatoes and put in the spuds into the oven to cook for around 1 hour or until they are golden brown and look nice and crispy.
- Fat can be kept in the fridge once it has solidified and be used within 1 month.
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