Recipe: Perfect duck fat potatoes

The perfect accompaniment to any roast- be it a leg of spring lamb, roast pork with crackling or that glorious Christmas turkey- is a heaving bowl of golden, crunchy potatoes roasted in duck fat.

Duck fat’s smoke point is higher than butter and many other oils, allowing it to be heated to higher temperatures without being denatured, making it perfect for frying, searing and roasting.

The Essential Ingredient Duck Fat is made using only premium fat taken from the belly, and our ducks are raised with great respect to animal rights.

Ingredients

Serves 8
2kg creamy potatoes (such as Dutch Creams or Kipfler)
150g The Essential Ingredient Duck Fat View
2 tbsp plain flour
Salt and pepper to season

Preheat oven to 180C.

Peel and cut potatoes into 5cm pieces. Place into a pot and fill with cold water until just covered. Bring to the boil, then simmer potatoes for 8 minutes. Remove from heat.

Put duck fat into a stainless steel roasting pan and heat in the oven for at least five minutes.

Drain potatoes and shake in strainer to rough up the edges slightly.

Sprinkle over plain flour and shake again to coat.

Remove roasting pan from oven and carefully transfer potatoes into the hot duck fat (fat may spit slightly). Toss lightly to coat potatoes with duck fat.

Roast potatoes for thirty minutes, then turn. Roast for at least another 20 minutes, or until potatoes are golden and crisp.

Season with salt and pepper and serve.

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