Ultimate roast potatoes - boil for longer than the recipe calls for - about 10 mins. Cook at 180 degrees for 1 hour and 15 minutes, turning the potatoes gently every 20 minutes, until the potatoes are golden brown and crispy all over.
Roast Duck with Mandarin Orange Sauce
This three-part technique starts with a stove-top sear to render fat followed by a stint in the oven for a steam in a flavorful broth.
The French have known this forever, whereas here, in the beautiful States, it just became the next big thing: There is nothing more wonderful you can do to potatoes than to cook them in duck fat. Where do I get duck fat, you ask? Cook a single Moulard duck breast half, and you'll easily render off a cup and a half. Strain out the brown bits, and you can store the fat almost indefinitely in the refrigerator. And don't feel guilty — you're using only a tiny bit.
Rendered Duck Fat
The great thing about rendering your own duck fat is that you end up with a batch of cracklings—delicious to snack on, sprinkled with salt.