Duck Breasts With Rosti And Apple

Directions

1. Use a sharp knife to lightly score through the skin side of the duck.
2. Rub with salt and pepper.
3. Leave at room temperature for 15 min.
4. To make the rosti peel and finely grate the potatoes and apple.
5. Squeeze out as much moisture as possible and place in a bowl.
6. Add in the sage and mix well. Season generously with salt and pepper.
7. Heat 2 tbsp oil in a large heavy based frying pan on the boiling plate.
8. Place 4 large tbspfuls of the potato mix in the pan spacing well apart and pressing down hard with a fish slice.
9. Cook for 2 min or possibly till golden on the underside; turn over and cook the r6sti till crisp and golden brown.
10. 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.
11. Keep hot in the simmering ovenwhite cooking the duck breasts and apple slices.
12. 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.
13. Transfer to a heatproof plate and keep hot in the simmering ovenwith the rosti.
14. Return the frying pan to the simmering plate to heat.
15. 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.
16. Turn the breasts over and cook for 3 to 4 min depending on thickness.
17. Using a slotted spoon transfer the duck breasts to a warmed serving dish.
18. Cover and leave to rest in the simmering ovenfor 10 min. Meanwhile pour off all of the fat from the pan.
19. Add in the wine vinegar and apple juice bring to the boil and reduce slightly.
20. To serve place 2 rosti on each warmed serving plate.
21. Carve the duck breasts into slices and arrange on top.
22. Spoon on the sauce and garnish with the apple slices and sage.
23. Serve immediately.
24. Serves 4