Blueberry Duck with Potato Rosti Recipe

Method

1. Preheat the oven to 180C, gas 4. Blitz one peeled shallot with the peeled and cored apple in a small blender to a paste, or chop up as finely as you can

2. Chuck this into a pan along with the blueberries, both sugars, star anise and the white wine vinegar

3. Zest the citrus fruit into the pan, then heat to a gentle simmer for 30 minutes

4. Grate the potatoes into a bowl and toss the melted butter into the potatoes with some salt and pepper

5. Heat a small, dry frying pan and add the potato mixture, pressing it down into two small rings so that it’s tightly packed in

6. Flip each rösti after about 5 minutes when the bottom is golden brown and they hold their shape when the pan is shaken

7. Add the duck breasts, skin side down, to the same pan as the rösti if there is room (or another pan if there isn’t) and cook over a medium heat, discarding any fat released from the duck. Cook for about 5 minutes until the skin is deep golden brown and crisp, then turn over and quickly seal the other side

8. Place the duck and rösti pan in the oven to bake for 6 minutes until the potato is cooked right through but the duck is still pink

9. Push the sauce through a fine sieve to make it smooth, then return it to the pan and keep it warm

10. Shred the cabbage and slice the remaining shallot. Add both to a hot pan with a little extra butter and fry until they begin to soften

11. Pour in the chicken stock and cook until almost dry

12. Allow the duck breasts to rest at room temperature for 2 minutes before slicing

13. Serve a rösti on each plate and top with the cabbage, sliced duck and sauce.