Recipe Sections
4
Place 1-2 rosti on the plate and slice the duck breast 3-4 times on an angle and serve on top.
Just a slight variation on the traditional rosti with a slight sweetness of the parsnip.
2 Luv-a-Duck duck breasts
4 medium potatoes, peeled and coarsely grated
4 medium parsnips, peeled and coarsely grated
1 egg, beaten
1 tbsp oil (or duck fat)
Salt & freshly ground pepper
Cooking the rosti:
Grate the potatoes and the parsnip on the coarse side of a grater, squeeze out any excess water.
Add the eggs, salt & pepper and mix well.
Heat a fry pan and add the oil (you could use the duck fat).
When the oil is hot add spoonfuls of the rosti mixture and cook for a couple of minutes on each side. Place into a hot oven and cook for 10 minutes till golden and crisp.
Cooking the duck:
Score the skin of the duck breast 4-5 times with a sharp knife.
Cook skin side down in a hot frypan for 3-4 mins, this will crisp the skin and render out the fat.
Turn over and cook for 1 minute, pour off excess duck fat.
Place in a hot oven for 7-10 minutes.
Remove the duck from the oven allow it to rest for about 10 minutes.