Keep refrigerated below 4°C. Once opened, keep refrigerated and consume within 1 month and by use by date.
You can use any potato but roosters are particularly good. Par boil your potatoes with the skin still on, drain and allow to
cool enough so you can handle them.
Cut your chips to the desired size and lay out flat so they can dry a little and don’t get broken up.
Put enough duck fat in a roasting tray so it will cover the bottom entirely when melted and put in a hot oven.
When fat is hot add potatoes in a single layer and turn to coat in the hot fat (be careful!) season generously with salt and pepper. Return to the oven and cook until chips are golden and crisp, you may need to turn them once or twice.
Remove from the oven and remove chips from the fat as soon as possible. Season with a good sea salt and enjoy.
Nutritional Information (Typical Values per 100g)
Energy 3800kJ/900kcal, Fat 100g, of which Saturates 24.8g, Carbohydrates 0g of which Sugars 0g, Protein 0g, Salt 0g