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Main Ingredients

Method

  1. Preheat oven to 180°C.

  2. Toss potatoes and duck fat in a roasting pan. Season with salt and pepper.

  3. Bake for 45-60 minutes until crisp and golden. Drain excess fat and keep warm

  4. Whisk egg yolk in a large bowl.

  5. Add oil in a steady stream, whisking continuously, until mixture thickens

  6. Stir in lemon juice, mustard and horseradish sauce.

  7. Season and serve with crisp roast potatoes.

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