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Goose fat and roast potatoes

Rough up the edges of parboiled potatoes by tossing them around the colander (like you would bounce a tennis ball on a racket) this helps create a crunchy exterior. Add them to the roasting dish with a couple of tablespoons of duck or goose fat, rolling in the fat and season generously.

Glossary

Celery Salt

Salt mixed with the pungent dried seeds of the celery plant.

 
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