Blueberry Duck with Potato Rosti Recipe

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serves:

2

Try this delicious duck recipe this week and you'll be pleasantly surprised by the interesting mix of flavours and unusual colours. This is a great Valentine's Day recipe to try on a special occasion.

HOW TO MAKE BLUEBERRY DUCK WITH POTATO ROSTI


Taken from Food with Friends by The Sorted Crew (Penguin eBooks; £9.99; also available as eBook chapters)

Ingredients

  • 2 shallots, peeled
  • 1 Granny Smith apple
  • Handful of fresh or frozen blueberries
  • 2 tbsp brown sugar
  • Tbsp caster sugar
  • 1 star anise
  • 2 shots of white wine vinegar (50ml)
  • 1 lime
  • 1 orange
  • 2 large potatoes, washed
  • Knob of butter, melted, plus a little extra
  • 2 duck breasts
  • ¼ of a savoy cabbage
  • Chicken stock (100ml)

Method

  • 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

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

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

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

  • 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

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

  • 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

  • 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

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

  • 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

  • Pour in the chicken stock and cook until almost dry

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

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

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