Method

• 1.
  To make the rosemary salt, combine salt and rosemary in a small bowl and set aside.

• 2.
  Preheat oven to 200°C. Place potato in a large saucepan and cover with cold salted water. Place over high heat and bring to the boil, then reduce heat to medium and simmer for 15-20 minutes until potato is just tender. Drain, then place back in the saucepan over low heat for a further 2-4 minutes, stirring occasionally, until all residual water has evaporated. Transfer the potato to a large heatproof bowl, scatter over the semolina, season to taste and toss well to combine. Drizzle with melted duck fat and toss again until combined.
• 3.
  fat and toss again until combined. Roast, stirring occasionally, for 45-50 minutes until golden and crispy. Remove from the oven, drizzle with vinegar and season with rosemary salt to serve.