Exotic Mushroom & Truffle Duck Roulade with Duck Fat Roasted Potatoes


  • 1x 1.6kg Easy To cook Exotic Mushroom & Truffle Free Range Duck Roulade
  • 100g Duck fat
  • 700g Pink Fir potatoes
  • 4 garlic cloves, crushed
  • Salt and Black pepper
  • Small handful Fresh Rosemary


Heat oven to 220’c. Place potatoes in a small pot and cover completely with generously salted water. Bring water to a slow boil and cook potatoes until fork tender, about 10 to 15 minutes.

Drain and allow potatoes to rest until cool enough to touch. Using the palms of your hands, carefully smash potatoes until flat but still in one piece.

Place potatoes on a small rimmed baking sheet or pan. Drizzle with duck fat and add rosemary and garlic to pan. Generously salt and pepper potatoes. Gently toss potatoes until evenly coated with the duck fat.

Roast potatoes for 20 minutes. Flip them, then roast an additional 8 to 10 minutes until crisp. Serve warm.


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