We render the duck fat and strain it. Pretty simple.
Duck fat, salt
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
 PER 100G (RAW)PER TUB
ENERGY3690kj7380kj
PROTEIN0g0g
FAT TOTAL98.8g197.6g
- SATURATED33.2g66.4g
CARBS0g0g
- SUGARS0g0g
SODIUM100mg200mg
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.
Potatoes!

Everyone has their favourite method for making roast potatoes but I can't go past that of Tom (the undisputed roast potato king in my large and potato-loving extended family and, by happy coincidence, my husband). First he peels the potatoes (desiree for preference) and cuts them into smallish pieces - 6 to 8 pieces per potato - and boils them just a little too long, so that they're softening around the edges. Meanwhile, he's heating up the duck fat (err on the side of generosity - you can always pour it back later) in a 200C oven.

Drain the potatoes, shaking the colander a bit to rough up the edges, then toss through the hot duck fat and pop straight back in the oven for about 45 minutes until crisp and golden brown, flipping once or twice during the cooking time. Drain on kitchen towel (strain and keep the duck fat for another occasion) and sprinkle with salt flakes. Be gracious as you accept the accolades of your family.