Recipe for Duck Breasts with Rosti and Apple 
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Yield:
4
Ingredients:
Amount Ingredient
2 lrg duck breast fillets each about 350g or 4 medium duck breast fillets (at room temperature)
1 x salt and freshly ground black pepper
15 ml red wine vinegar
4 tbl apple juice
----------------- Rosti: ----------------
2 lrg old potatoes about 450g total weight
1 x dessert apple
2 x fresh sage leaves finely chopped
oil for frying
----------------- Caramelised apple: ----------------
1 tbl oil
1 x dessert apple cored and sifted
----------------- To garnish: ----------------
Instructions:
Instructions: 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 minutes.

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 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 mixture in the pan spacing well apart and pressing down hard with a fish slice.

Cook for 2 minutes or until golden brown on the underside; turn over and cook the r6sti until crisp and golden.

Remove and drain on kitchen paper. Repeat with the remaining mixture adding more oil to the pan as necessary until you have at least 8 rosti.

Keep warm 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 the apple slices and saut6 until golden on both sides.

Transfer to a heatproof plate and keep warm in the simmering ovenwith the rosti.

Return the frying pan to the simmering plate to heat.

Add the duck breasts skinside down and cook for 7 to 10 minutes (depending on size and thickness) without moving them; the tat that runs out will prevent them sticking.

Turn the breasts over and cook for 3 to 4 minutes 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 minutes. Meanwhile pour off all of the fat from the pan.

Add 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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