Recipe Sections
4 as a main or 8 as an entree
To serve as a entree, cut the duck legs in half and make the rostis smaller.
This recipe is a great brunch idea, serve on a long platter or individually on plates.
2 pkts Luv-a-Duck Roast Duck Legs
2 medium zucchini's
2 medium potatoes
1/2 egg
Vegetable oil
1 lemon, zested
Thyme sprigs
2 garlic cloves, crushed
500g baby spinach leaves
1 red onion
Olive oil
Salt and pepper
Truffle infused honey to drizzle
Place the duck legs into the oven on a tray, for 15 minutes until golden brown.
Rosti:
Grate the zucchini and potato into a bowl.
Add a pinch of salt, mix well and let stand for 20 minutes.
Squeeze out excess liquid.
Add the egg, salt and pepper, lemon, thyme and garlic
Pre-heat a solid base fry pan to a medium heat.
Add a light coating of oil to the pan.
Shape the rosti in your hand to any shape you like and approximately 1cm wide.
Place in the pan.
When coloured light golden brown on one side turn over and colour the other side.
In a fry pan heat some olive oil and saute off the red onion and spinach.
Place the rosti onto the centre of the plate, top with some spinach and place the duck leg on top.
Drizzle with truffle infused honey, garnish with a sprig of thyme and serve.