Duck Fat Roast Potatoes
Directions: Pre-heat oven to 180 C. Remove label from bag. Place bag in hot water to melt duck fat. Tip potatoes out onto a roasting tray and roast for 15-20 mins or until golden.
Par-boiled potatoes, duck fat, salt.
While care is taken, this meal was made in a kitchen also handling gluten-containing cereal products, milk products, egg, fish, shellfish, soy, tree nuts and peanuts. Keep refridgerated.
Defrost overnight. Preheat oven to 180°C. Discard packaging and place chicken (breast-side up) in an oven-proof dish. Discard packaging and place vegetables around the chicken, spread in a single layer. Bake for 55-60mins, tossing the vegetables once or twice during baking if needed. Check that the chicken is cooked through, and rest for 10 minutes before carving and serving.