Ingredients Jump to Instructions ↓

  1. 1 1/2kg of white potatoes fat retrieved from cooked duck

  2. 1 teaspoon of salt

Instructions Jump to Ingredients ↑

  1. Pre heat an oven to 230 C. Peel and boil the potatoes for around 10 minutes.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. Fat can be kept in the fridge once it has solidified and be used within 1 month.


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