Ingredients

Method

• 400 g Woolworths baby potatoes
• 200 g duck fat
• 1 T coarse pink Himalayan salt
• 3 dried juniper berries
• 10 large sage leaves

Method

Ingredients

1. Wash the potatoes, place in a saucepan and cover with water. Boil until cooked through. Drain and cool slightly. On a chopping board, gently squash each potato with the back of a spoon until slightly flattened.
2. Grind the salt and juniper berries until coarse using a mortar and pestle. Set aside.
3. Heat the duck fat in a heavy-bottomed saucepan. Add the potatoes and fry until golden brown. Remove from the oil and drain on kitchen paper.
4. Fry the sage leaves in the same pan until crispy and drain on kitchen paper. Toss the potatoes and sage, then sprinkle with the pink juniper salt. Serve hot.
5. Cook's note: These are all my favourite flavours in one simple dish - the earthy, floral and bitter juniper marries wonderfully with the creamy, deeply flavourful duck fat.

Serve the duck fat potatoes with one of these succulent burgers.