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Ingredientes
- 2 lrg duck breast fillets each about 350g or possibly 4 medium duck breast fillets (at room temperature)
- 1 x salt and freshly grnd black pepper
- 15 ml red wine vinegar
- 4 Tbsp. apple juice
- 2 lrg old potatoes about 450g total weight
- 1 x dessert apple
- 2 x fresh sage leaves finely minced oil for frying
- 1 Tbsp. oil
- 1 x dessert apple cored and sifted sage sprigs
Direcciones
- Use a sharp knife to lightly score through the skin side of the duck.
- Rub with salt and pepper.
- Leave at room temperature for 15 min.
- To make the rosti peel and finely grate the potatoes and apple.
- Squeeze out as much moisture as possible and place in a bowl.
- Add in the sage and mix well. Season generously with salt and pepper.
- Heat 2 tbsp oil in a large heavy based frying pan on the boiling plate.
- Place 4 large tbspfuls of the potato mix in the pan spacing well apart and pressing down hard with a fish slice.
- Cook for 2 min or possibly till golden on the underside; turn over and cook the r6sti till crisp and golden brown.
- Remove and drain on kitchen paper. Repeat with the remaining mix adding more oil to the pan as necessary till you have at least 8 rosti.
- Keep hot in the simmering ovenwhite cooking the duck breasts and apple slices.
- For the caramelised apple heat 1 tbsp oil in a large frying pan on the simmering plate add in the apple slices and saut6 till golden brown on both sides.
- Transfer to a heatproof plate and keep hot in the simmering ovenwith the rosti.
- Return the frying pan to the simmering plate to heat.
- Add in the duck breasts skinside down and cook for 7 to 10 min (depending on size and thickness) without moving them; the tat which runs out will prevent them sticking.
- Turn the breasts over and cook for 3 to 4 min depending on thickness.
- Using a slotted spoon transfer the duck breasts to a warmed serving dish.
- Cover and leave to rest in the simmering ovenfor 10 min. Meanwhile pour off all of the fat from the pan.
- Add in the wine vinegar and apple juice bring to the boil and reduce slightly.
- To serve place 2 rosti on each warmed serving plate.
- Carve the duck breasts into slices and arrange on top.
- Spoon on the sauce and garnish with the apple slices and sage.
- Serve immediately.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 264g | |
| Recipe makes 4 servings | |
| Calories 280 | |
| Calories from Fat 87 | 31% |
| Total Fat 9.67g | 12% |
| Saturated Fat 2.69g | 11% |
| Trans Fat 0.09g | |
| Cholesterol 79mg | 26% |
| Sodium 85mg | 4% |
| Potassium 879mg | 25% |
| Total Carbs 25.94g | 7% |
| Dietary Fiber 3.1g | 10% |
| Sugars 2.57g | 2% |
| Protein 21.64g | 35% |
