Duck rosti
Makes 25-30
Ingredients
- 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
Method
- Preheat oven to 200C/Gas 6.
- Potato rosti: Shred and squeeze potato and put in a bowl with shallots, flour, salt and pepper.
- Add the oil to a heated pan.
- Spoon heaped teaspoons of the mixture into the hot pan, turn to a low heat and flatten to create separate small discs.
- Fry until both sides are crisp, remove from pan and remove excess oil on paper towels.
- Place to one side.
- Crispy fried shallots: Heat 3ins depth of oil in a pan.
- To test heat, drop in a piece of shallot.
- It is hot enough if it bubbles and crisps.
- 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.
- A small quantity at a time, sprinkle shallots into oil and stir gently to keep them separated.
- Fry until golden brown (5-6 mins).
- Remove with a slotted spoon and drain on kitchen paper.
- Sprinkle with salt while still warm.
- Continue frying the rest of the shallots, salting each batch while warm.
- Duck: Trim any excess fat from around the breasts and score the fat in a diagonal motion several times.
- Season with salt and pepper.
- Place skin side down into a hot pan.
- After about 2 mins turn over, then place into the pre-heated oven for 8 mins.
- Put the rosti in with the duck breast for the last minute to warm.
- Remove the breast and rosti from the oven and let the duck rest for 5 mins.
- To serve: Remove the skin (it can be left on if desired).
- Slice breast and place on top of each rosti and then a spoonful of the crispy shallots on top of the duck.
- Top with a little redcurrant jelly.
