PLATE


APPLE & POTATO RÖSTI WITH PAN-FRIED DUCK IN PORT


If you joint a whole duck, you’ll get so much more value for money. You can confi t the duck legs, use the raw carcass for stock and then pick the remaining meat to fi ll pancakes.


Serves 4 4 duck breasts, at room temperature


FOR THE PORT SAUCE 2 shallots, fi nely chopped Splash of olive oil 500ml intense chicken stock 2 sprigs of fresh thyme 1 bay leaf 250ml ruby port Knob of unsalted butter Fine sea salt and freshly ground black pepper


FOR THE RÖSTI 4 waxy potatoes 2 green apples 1 tbsp plain fl our 50g unsalted butter


1 To make the sauce, gently sauté the shallots in the oil until soft and golden. Season well, then stir to cook for another minute. Add the stock, thyme and bay leaf. Bring to the boil, then simmer for 15–20 mins, or until the stock has reduced by half.


2 Add the port and simmer for 15–20 mins until reduced by half again. Taste, adjust the seasoning, then strain the sauce through a sieve or fi ne mesh strainer.


3 Lightly score the skin of the duck breasts, being careful not to cut through to the fl esh, and season well. Put the duck breasts, skin-side down, in a dry frying pan over a low–medium heat for 10 mins to allow the fat to render.


4 Peel and grate the potatoes (don’t do this in advance or they’ll go brown), then squash between two clean dish towels to dry.


5 Peel, core and grate the apples and season well. Mix the apples with the potatoes and fl our, and toss to coat evenly.


6 Spoon the duck fat into a second frying pan over a medium heat and add a generous knob of butter.


7 Use your hands to shape the rösti mixture into small patties, then press them into the hot fat and fry for 5 mins on each side until golden brown. Do this in batches, adding more butter as needed. Keep warm in a low oven while you fi nish cooking.


8 Return the duck to a medium–high heat and press the breasts, skin-side down, with a fi sh slice. Cook for 5 mins, or until the skins are crisp and golden. Turn the breasts over and cook for 1–2 mins for pink meat, 5–7 mins for well done, then leave to rest for a few mins.


9 Reheat the sauce over a low heat and whisk in the butter. Slice the duck breasts and fan out on a warm plate. Serve with the rösti, port sauce, steamed long-stem broccoli and braised red cabbage.


Too Good to Waste: How to Eat Everything by Victoria Glass, published by Nourish Books


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