Probably not the words that first came to your mind. Having read often in cookbooks and seen on foodie shows how chefs rave about the use of duck fat in cooking potatoes, I decided yesterday the time had come to use the fat saved from this duck. We had roast lamb for dinner, which of course needed crispy roast potatoes, which I would usually roast in the fat from the lamb. But not this time. I heated the duck fat in a roasting pan and added the par-boiled potatoes. They came out golden and crispy and tasting of so much more than just potatoes. They were rich and flavoursome and just beautiful. They also vanished very quickly. They won't happen often at my table, but they will happen again.
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