Roast Chicken with Duck Fat Potatoes

By Lidia Cunial (Mother of Emeri De Bortoli)
Feature recipe for March 2014

Serves 4-6


  • 1 medium chicken
  • salt and pepper
  • 1 tsp chopped rosemary
  • ½ tsp chopped sage
  • 1 clove garlic
  • 6 slices bacon
  • 6 tsp olive oil
  • 4 tbsp butter
  • ½ cup dry white wine, such as Deen Chardonnay

Preheat oven to 180°C. Rub the inside of the chicken with salt and pepper and sprinkle in sage and rosemary to coat cavity. Rub garlic over the chicken and sprinkle with a little more salt and pepper. Lay bacon over the chicken and truss with string. Select ovenproof dish big enough to hold the chicken. Place overproof dish over medium heat and melt oil and butter. Add the chicken and wine and simmer. Once wine has evaporated, put the pan into the oven and roast for about 1-1½ hours, turning the bird occasionally and basting with pan juices. Remove from oven. Rest chicken for at least 15 minutes before serving.


  • 500g chat potatoes
  • ½ cup duck fat
  • flaked salt

Steam the chats until just cooked, then cut or crush in half. This can be done in advance. In a shallow sauté pan heat ½ a cup of duck fat, check the temperature by placing a potato in the fat and seeing if it sizzles. Once the fat is hot, slowly sauté off the potatoes until golden. Drain from the fat and season with the flaked sea salt. Add a few sprigs of rosemary to the hot oil for 30 seconds until crisp. Add to the potatoes to serve.

Enjoy with The Estate Vineyard or Riorret Pinot Noir.


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