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23/07/2007

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Trig

I've never tried chips fried in duck fat before, but I do use goose fat for roasties and I've used it for pan-frying ratte potatoes with pancetta lardons at college. I know what you mean about the meaty flavour, it really penetrates itself into the spuds a treat! Looks like you had some well deserved time off, back to the grindstone?

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