Duck with Rösti

Ingredients

• 2 duck breast fillets (pre‑cooked, about 350 g each)
• 3 tbsp Rapeseed oil
• 1 kg waxy potatoes
• 1 onion
• Salt
• Pepper (freshly ground)
• Nutmeg (freshly grated)
• 4 tbsp clarified butter
• 1 tbsp pink peppercorns

Instructions

1. 1.

   Preheat the oven to 120°C fan‑forced.

2. 2.

   Wash and pat dry the duck breast fillets. Score the skin side in a diamond pattern. Heat oil in a pan, place the fillets skin side down, and cook over low heat for about 6 minutes until crispy. Flip and cook for another 2 minutes, then transfer to an ovenproof dish and bake for 45–55 minutes.

3. 3.

   Wash the potatoes and parboil them in salted water for about 20 minutes until just tender. Drain, cool, peel, and grate roughly into a bowl. Peel and finely dice the onion, adding it to the grated potatoes. Season with salt, pepper, and nutmeg.

4. 4.

   Heat clarified butter in a hot non‑stick pan. For each rosti, spoon 2–3 tbsp of potato mixture onto the pan and press flat. Fry for about 4 minutes per side until crisp. Repeat with the remaining mixture, placing finished rosti on a sheet to keep warm beside the duck in the oven.

5. 5.

   Coarsely crush the pink peppercorns in a mortar.

6. 6.

   Let the cooked duck rest briefly, slice into thin pieces, and lightly salt. Arrange the slices with the rosti on a plate and sprinkle pink pepper over the duck.

7. 7.

   Serve with rhubarb chutney if desired.