To serve, remove the skin (it can be left on if desired.) Slice the breast and place pieces ontop of each rosti, place a spoonful of the crispy shallots on top of the duck. Remove the breast and rosti from the oven let the duck breast rest for 5 minutes. Put the potato rosti in with the duck breast for the last minute to warm. After about two minutes turn over, then place into the pre-heated oven for 8 minutes. Season them with sea salt and freshly ground black pepper. Continuefrying the rest of the shallots, salting each batch whilst it is still warm.įor the Gressingham duck:Trim any excess fat from around duck breasts and score the fat in a diagonal motion several times. Sprinkle with sea salt whilst still warm.
Put on paper towels to drain off the oil. Fry until golden brown, about 5-6 minutes. Working with a small quantity, sprinkle the shallots into the oil and stir gently to keep them separated. Sprinkle flour over the shallots and toss them lightly to coat evenly. Make certain the shallots are not moist, otherwise they may splatter when they go into the oil. Separate the shallot slices into rings and place them in a medium bowl. Place to one side.įor the crispy fried shallots:Heat the oil, test it is hot enough by dropping a piece of shallot in and checking it bubbles and crisps. Fry until both sides are crisp, remove from the pan and remove excess oil on paper towels. Using a teaspoon, spoon out heaped teaspoons of the mixture into thehot pan, turn to a low heat and flatten down, creating separate small discs of rosti. For the potato rosti:Mix the potato, shallots, flour, sea salt and freshly ground black pepper in a bowl.
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