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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:
Cooking the duck:
Place 1-2 rosti on the plate and slice the duck breast 3-4 times on an angle and serve on top.