14th Mar 2012 - 09:57
Ingredients
Serves 6 450g Juliette potatoes, skins left on, sliced. 1 tin of duck (or goose) fat, this can be found in most supermarkets Malden sea salt flakes
Preparation method
Preheat the oven to 180C/Gas4 Place the duck fat into a roasting tin and over a medium heat on top of the stove bring the fat to ‘trembling’ point. Carefully place the potato slices into the hot fat and either cook on the top of the stove or place into the pre-heated oven till the potatoes are soft, this will take about half an hour. Using a metal slotted spoon carefully remove the potatoes from the hot fat and place onto a thick layer of kitchen paper to drain. Sprinkle with some flakes of Malden sea salt and serve. These can be eaten warm or cold.
Recipe courtesy of