Potato rosti with Gressingham duck
Serves: Makes 25-30 canapés
Ingredients
- For the potato roost:
- 500g potato, shredded & squeezed
- 4 shallots, peeled and grated
- 2 tsp flour
- sea salt and black pepper
- 2 tbsp rapeseed oil
- For the crispy fried shallots:
- glug rapeseed oil
- 10-15 shallots very thinly sliced
- 1 tbsp flour
- 1 tsp salt
- For the Gressingham duck:
- 2 breasts Gressingham duck
- sea salt and ground black pepper
- redcurrant jelly to serve
Method
- Preheat oven to 180C/Gas4. For the rosti, mix the potato, shallots, flour, sea salt and black pepper in a bowl. Add the oil to a heated pan. Spoon heaped teaspoons of the mixture into the hot pan, lower heat and flatten down, creating small discs. Fry until both sides are crisp, remove from pan, remove excess oil and set aside.
- For the crispy shallots, heat the oil and test by dropping a piece of shallot in and checking it bubbles and crisps. Separate shallot slices into rings and place in a medium bowl. Ensure shallots are not moist, or they may splatter in the oil. Sprinkle flour over the shallots and toss them lightly to coat evenly. Working with a small quantity, sprinkle the shallots into the oil and stir gently to keep them separated. Fry until golden, 5-6 mins. Remove with a slotted spoon, then put on paper towels to drain. Sprinkle with sea salt whilst still warm. Continue frying the rest of the shallots, salting each batch while warm.
- For the duck, trim any excess fat and score the fat in a diagonal motion several times. Season with sea salt and freshly ground black 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 potato rosti in with the duck breast for the last minute to warm. Remove the breast and rosti from the oven and let the duck breast rest for 5 mins.
- To serve, remove the skin slice the breast and place pieces on top of each rosti with a spoon of the crispy shallots on top. Top with a little redcurrant jelly.
