Ingredients
4 duck breasts, trimmed
75g/3oz butter
1 shallot, roughly chopped
250ml/9floz red wine
250ml/9floz chicken or beef stock
Ingredients for the potato and apple rosti
400g/14oz potatoes, peeled and grated
200g/7oz Granny Smith apples, peeled and grated
75g/3oz crème fraîche
1 egg yolk
75g/3oz butter
Method
Preheat the oven to 200°C/400°F/Gas 6.
Heat an ovenproof frying pan, add the duck breast, skin-side down and cook for 3-4 minutes.
Turn the duck breast over and fry for another 1-2 minutes, then roast in the oven for 10-12 minutes. Remove from the oven.
For the sauce, heat a frying pan, add half the butter and the shallot and fry for a couple of minutes
Add the red wine and cook until the volume of the liquid has reduced by half. Add the stock, bring to the boil then reduce the heat and simmer until reduced by half again. Season with salt and black pepper then whisk in the remaining butter.
For the potato and apple rosti, squeeze out any excess water from the grated potato. Place into a bowl with the grated apple, crème fraîche, egg yolk and season well. Stir together.
Heat an ovenproof frying pan then add the butter and place two 7cm/3in metal rings into the pan. Spoon half the potato mixture into the rings and press down with a spoon. Cook for 3-4 minutes.
Remove the rings, carefully turn the rostis over and cook for 3-4 minutes on the other side. Transfer to a baking tray, repeat with the remaining potato mixture and roast the rostis in the oven for 5-10 minutes.
Place sauce alongside the finished rosti and carved duck with a drizzle of red wine sauce.
Products Used
Master Class Contoro Soft Grip 20cm (8") Carving Knife
Master Class Contoro 9cm (3.5") Paring Knife
Master Class Deluxe Stainless Steel Potato Ricer and Juice Press
Master Class Non-Stick Heavy Duty 28cm Frypan
Master Class Non-Stick Heavy Duty 20cm Saucepan
Kitchen Craft Deluxe Stainless Steel 22cm Bowl
