Ingredients

• 1 tbsp olive oil
• 1 duck breast
• skin scored
• salt and freshly ground black pepper
• 1 sweet potato
• peeled and grated
• 2 tbsp cornflour
• salt and freshly ground black pepper
• 25g/1oz unsalted butter
• 2 tbsp duck fat
• 100ml/3½fl oz red wine
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• Heat the olive oil in an ovenproof frying pan and place the duck breast skin-side down into the pan. Cook for three minutes
• or until the skin is crisp and golden.
• Turn the duck breast over and place the pan in the oven for 8-10 minutes
• or until completely cooked through. Remove and rest for one minute
• then season
• to taste
• with salt and freshly ground black pepper.
• For the rösti
• mix the grated potato and cornflour in a bowl
• then season
• to taste
• with salt and freshly ground black pepper.
• Melt the butter in an ovenproof blini pan and add the potato mixture into the bottom of the buttered pan
• pressing down to make an even surface. Fry for two minutes
• or until golden
• then turn the rösti over in the pan. Fry for a further two minutes
• and place in the oven and cook for five minutes
• or until cooked through.
• For the sauce
• heat the duck fat in a frying pan. Add the red wine
• bring to the boil
• and reduce until thickened.
• To serve
• place the duck on top of the rösti on a large plate
• then spoon over the sauce.