1/4 cup duck fat 1 teaspoon dry thyme or 1 tablespoon fresh maldon salt freshly cracked black pepper how to: Start by heating the duck fat in a hot oven.
Duck Fat Roast Potatoes Fraser Valley Specialty Poultry
Place potatoes in cold, salted water and bring to a boil.
Duck fat roast potatoes. Wash potatoes, and wrap in foil. Once golden and crisp, remove from the oven and drain on kitchen paper just before serving. 25 g duck fat 3 sprigs rosemary salt and white pepper method cover the potatoes with cold water in a large saucepan.
Place on the racks in the oven. Meanwhile, peel, cut and parboil your potatoes. You want the potatoes to be baked but still a.
Preheat the oven to 400 degrees f. Preheat the oven to 200°c and heat the duck fat in a roasting pan for 5 minutes. Meanwhile decant the duck fat into a large baking tray and place into a preheated oven at 200°c, fan 180°c, gas mark 6 for 10 minutes.
Directions heat the oven to 425 degrees f/220 degrees c. Timing will vary a lot depending on potatoes chosen. Toss the potato with the duck fat on a metal baking sheet.
Add the duck fat, potatoes,. Step 4 meanwhile, place the duck fat in a large roasting tray. Add drained potatoes to boiling water.
20 to 30 minutes or until they start to break up on the edges and quite soft in the centre. Bring to the boil and cook for further 10 mins. Add the crushed garlic cloves and place in oven to heat up for 5 minutes or so.
Boil until just barely fork tender. No need to add any salt, as this will slow down the boiling time. Scatter over the salt, pepper, and herbs, if using.
Quickly turn the potatoes in the fat, then return the potatoes to the oven and roast for 45 minutes to 1 hour, depending on how you like your roasties! Place the potatoes in the duck fat, taking care not to burn yourself. Add 1 teaspoon of salt.
Preheat oven to 220°c (or 200°c if you have a fan forced oven) place potatoes in a pot of cold water, cover and bring it to the boil.
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Duck fat roast potatoes by Maggie Beer Australian Women's Weekly Food