What to do when the Duck Fat hits the Fan.

You can either blame it on the boogie or in this case blame it on the duck fat roasted potatoes.

The calmness and serenity of the evenings meal turned to anarchy once the duck fat roasted potatoes were taste tested. The duck fat hit the fan so to speak.

” Oh My Goodness!”

” Are you for real?”

“These are crazy, superb!”

“Is there anymore left?”

“Can I eat yours?”

Well, you get the picture. Class and decorum were thrown out the window with just one taste of what could be the perfect accompaniment for many dishes. We had our duck fat potatoes or Pomme De Terre a la Sarladaise with  spiced pork loin cooked till golden in a searing hot skillet.

Other proteins that would work well with these crispy crunchy cubes of heaven would be a glorious thick rib eye steak, sunny side up free range organic chicken or duck eggs, tender roasted chicken breast, or a thick fillet of steamed white fish.


2kg  potatoes ~ choose a floury variety like russet  which will produce a better crispy exterior when roasted.

300g of duck fat

6-10 sprigs of thyme ~ stripped and roughly chopped

Sea salt flakes and lots of freshly ground black pepper


  • Preheat the oven to 200C on fan bake and heat a large cast iron roasting tray in the oven as well
  • Peel and cut the potatoes into smaller chunks about 4-5cm in length . For even cooking make sure the chunks are  of similar size.
  • Place the potatoes into pot and just cover with lightly salted water.
  • Bring the potatoes to the boil and cook for 5 minutes. Whilst the potatoes are boiling, carefully add the duck fat to the cast iron roasting tray and allow the fat to melt and sizzle in the hot oven.
  • Drain the potatoes in a colander and shake vigorously to fluff up the outer exterior of the potato. This will add to the crisping whilst roasting.
  • Remove the cast iron roasting dish from the oven and very carefully place the potatoes into the duck fat. Turn them carefully in the fat and sprinkle over the thyme and season well with salt and pepper.
  • Continue to gently turn the potatoes over until you are confident that the potatoes are well coated in duck fat, fresh thyme and seasoning.
  • Place in the oven and roast for 30 minutes, turning occasionally to make sure all the potatoes crisp up evenly
  • Serve immediately for optimum crunch! If serving them in a separate dish, avoid covering them as they will go soggy.

Kitchen tip:

All the that glorious duck fat need not be thrown out. Once its cooled slightly, strain the fat through fine sieve and pour into a jar or heavy duty plastic container. The duck fat can be stored in the fridge for several weeks or in the freezer for several months.




  1. Mark said…

    yum! i ALWAYS cook my potatoes in duck fat. Perfect results every time.
    it's good for sauteeing too.

  2. jeroxie said…

    I always have duck fat in my fridge….

  3. Anna Johnston said…

    Duck fat, potatoes….. a match made in heaven 🙂

  4. InTolerant Chef said…

    I love duck fat! I have a big pot of it in the fridge. Yumm…

  5. Cast iron cookware is hands down the best. I used non-stick stuff for a long time, but a nice, big steak done in a cast iron pan is on a completely different level. Besides, you can buy a top notch pan for under 70 dollars and it will probably outlive you. The non-stick cr*p may last 4 years if you get lucky. If you dig around a bit, you can often get a quality pan for a discount. There are always some awesome offers on cast iron cookware listed on the cast iron pots website. Alright, that did it for me, now I’m salivating. I’m off to the kitchen to fry up some steak and eggs.

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