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Roast duck with rosti potatoes and sauce of rhubarb and red port (recipes)






Serves 4



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



2 x 360g/12½oz large duck breasts200g/8oz baby spinach, stems removed, washed20g/1oz butterFor the sauce25g/12½oz caster sugar (quantity may vary depending on sharpness of rhubarb)3 stalks rhubarb, roughly diced150ml/6oz red port150ml/6oz chicken stockFor the rösti potatoes4 medium baking potatoes, peeled salt, to taste2 sprigs thyme, leaves onlyoil, for frying



Method



1. To make the sauce, place the sugar and rhubarb in a medium-sized pan and cook over a low-to-medium heat for five minutes.2. Add the red port and bring to the boil for two minutes.3. Add the chicken stock and cook until rhubarb resembles a sauce.4. Preheat oven to 180C/356F/Gas 4.5. To make the rösti, begin by par-boiling the potatoes for about 10-15 minutes. This will help the rösti to cook through more quickly. Cool until you' re able to handle them.5. Once cooled, using a grater, finely grate the potato. Sprinkle the potato with salt and place in a large tea towel or cloth. Squeeze firmly and discard the moisture that comes from the potatoes through the cloth.6. Mix thyme leaves with potato and place in a small blini pan, about 2-3cm/1in in depth.7. Using plenty of oil, cook rösti potato on a medium heat until golden brown on one side. 8. While rösti potato is cooking, constantly push the potato down using a fork.9. Turn rösti and continue to colour until golden on both sides. NB: Rösti potatoes can be made in advance and reheated just before serving.10. For the duck, on a medium-to-high heat, place duck breasts in a frying pan skin-side down and cook until skin is a light golden brown.11. Place duck breasts in the oven for 8-12 minutes while continuing to check from time to time that the skin of the duck does not become too dark.12. Remove duck from oven and rest for 4-5 minutes.13. In a separate pan, sauté spinach in a little butter until soft.14. Using the back of a slotted spoon, squeeze excess moisture out of spinach (discard) and keep spinach warm.15. Place spinach and potato on serving plate, slice duck and arrange in a fan shape around the spinach and potato.16. Drizzle sauce around the plate and serve.