Duck rosti


Duck rosti
Makes 25-30
  • For the rosti
  • 500g potato, shredded
  • 4 shallots, peeled and grated
  • 2 tsp flour
  • sea salt and ground black pepper
  • 2 tbsp rapeseed oil
  • For the crispy shallots
  • rapeseed oil
  • 10-15 shallots, peeled and sliced
  • 1 tbsp flour
  • 1 tsp salt
  • For the duck
  • 2 breasts Gressingham duck
  • sea salt and ground black pepper
  • redcurrant jelly to serve
  1. Preheat oven to 200C/Gas 6.
  2. Potato rosti: Shred and squeeze potato and put in a bowl with shallots, flour, salt and pepper.
  3. Add the oil to a heated pan.
  4. Spoon heaped teaspoons of the mixture into the hot pan, turn to a low heat and flatten to create separate small discs.
  5. Fry until both sides are crisp, remove from pan and remove excess oil on paper towels.
  6. Place to one side.
  7. Crispy fried shallots: Heat 3ins depth of oil in a pan.
  8. To test heat, drop in a piece of shallot.
  9. It is hot enough if it bubbles and crisps.
  10. Separate the shallot slices into rings, dab dry with kitchen paper, and place in a medium bowl.Sprinkle flour over and toss lightly to coat evenly.
  11. A small quantity at a time, sprinkle shallots into oil and stir gently to keep them separated.
  12. Fry until golden brown (5-6 mins).
  13. Remove with a slotted spoon and drain on kitchen paper.
  14. Sprinkle with salt while still warm.
  15. Continue frying the rest of the shallots, salting each batch while warm.
  16. Duck: Trim any excess fat from around the breasts and score the fat in a diagonal motion several times.
  17. Season with salt and pepper.
  18. Place skin side down into a hot pan.
  19. After about 2 mins turn over, then place into the pre-heated oven for 8 mins.
  20. Put the rosti in with the duck breast for the last minute to warm.
  21. Remove the breast and rosti from the oven and let the duck rest for 5 mins.
  22. To serve: Remove the skin (it can be left on if desired).
  23. Slice breast and place on top of each rosti and then a spoonful of the crispy shallots on top of the duck.
  24. Top with a little redcurrant jelly.


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