Preheat the oven to 220°C.

Place a large double-boiler saucepan over high heat. Add the potatoes and steam for 20 minutes. Remove and when cool enough to handle, peel and cut the potatoes into large dice.

Place a large heavy-based frying pan over high heat and melt the duck fat. Add the diced potatoes and toss through the fat until golden. Remove and place on a baking tray.

Add the mushrooms to the pan and cook until golden. Then add the garlic and herbs, cooking for a further 1 to 2 minutes.

Remove the mushroom mixture from the pan and sprinkle over the potatoes. Place the baking tray into and cook for about 20 minutes or until crispy.

Remove from oven, season and serve.

Pre heat the oven to 200°C.

Place all the ingredients except the spatchcock into a bowl and stir to combine. Season and then brush over the birds – making sure you cover them completely in the oil mixture.

Place in to the pre heated oven and cook for 30 mins or until just cooked, basting occasionally with any left over oil mixture.

Allow the birds to rest for 10 minutes then serve with pomme salardaise.