Ingredients

• 1 tbsp butter
• ½ onion
• chopped
• 1 garlic clove
• chopped
• ¼ fennel bulb
• finely chopped
• ½ red chilli
• finely chopped
• 1 duck breast
• skinned and sliced
• 2 tbsp red wine
• sprig fresh thyme
• leaves only
• salt and freshly ground black pepper
• 150g/5½oz new potatoes
• grated
• ¼ tsp salt
• 30g/1oz butter
• 100g/3½oz plain flour
• 2 tbsp cornflour
• 6-7 tbsp sparkling water
• 300ml/½ pint vegetable oil
• for deep frying
• ½ fennel bulb
• sliced

Directions

• For the duck
• heat the butter in a non-stick pan and gently fry the onion until softened but not coloured. Add the garlic and fry for a further minute.
• Add the fennel
• chilli and the duck breast and fry for 3-4 minutes.
• Add the red wine and thyme and simmer for 4-5 minutes
• or until the wine has reduced by half and the duck is cooked through. Season
• to taste
• with salt and freshly ground black pepper and set aside to rest in a warm place.
• For the rösti
• place the grated potato onto a clean tea towel and squeeze out the excess water. Place the potato into a bowl and season with salt.
• Heat the butter in a small non-stick frying pan and press the potato into the base of the pan. Cook over a medium heat until the base is golden-brown. Turn the rösti over with a fish slice and fry until golden-brown on both sides.
• For the crisp fennel
• place the flour and cornflour into a large bowl and whisk in enough sparkling water to make a thick
• smooth batter.
• Place the vegetable oil into a deep
• heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Dip the fennel slices into the batter to coat
• shaking off any excess
• then carefully place into the hot oil and deep fry until crisp and golden-brown. Remove from the oil with a slotted spoon and drain on kitchen paper.
• To serve
• place the rösti in the centre of a serving plate and top with the sautéed duck
• along with the pan juices
• and the crisp fennel.