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Peel and cut the potato evenly, cover in the stock and bring up to a boil for approx 10 mins or when they are just fork tender.
Drain them but keep the stock to make a sauce or gravy, rough them up and let them dry for the best results dry them out uncovered in a fridge or freezer.
Meanwhile infuse the duck fat with the garlic, bay, thyme and rosemary on a very low heat for approx 30-40 mins this will leave you with a bonus side of confit garlic. Strain it so it’s ready to use.
Put the potatoes in a mixing bowl and pour over approx ⅓ of the infused fat and a pinch of salt. Coat the potatoes well and set to one side.
Heat the remaining fat in roasting tray before adding the coated potatoes roast at 220c for 45-50 mins turning every ten minutes, for the final 5 minutes drain off the fat.