Sautéed Duck with Rösti Potato and Crisp Fennel

Sautéed sliced duck breast served over a crispy potato rösti with batter-fried fennel shavings and a red wine reduction.

Dinner Duck Fennel Gourmet Potato

Estimated Nutrition

Calories

1185.4

kcal / serving

1185.4 kcal total

Carbs

105.8g

per serving

105.8 g total

Fat

82.2g

per serving

82.2 g total

Protein

34.6g

per serving

34.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

28.4

Cornflour

Dairy

14.2

Butter

for the duck

Butter

for the rösti

GrainsCereals

100

Plain Flour

Liquids

29.6

Red Wine

100

Sparking Water

enough for a thick batter

Meat

piece

Duck Breast

skinned and sliced

NutsSeeds

clove

Garlic

chopped

sprig

Thyme

leaves only

pinch

Salt

to taste

pinch

Black Pepper

to taste

0.25

tsp

Salt

for rösti

OilsFats

300

Vegetable Oil

for deep frying

Vegetables

0.5

piece

Onion

chopped

0.25

bulb

Fennel

finely chopped

0.5

piece

Red Chilli

finely chopped

150

New Potatoes

grated

0.5

bulb

Fennel

sliced

Method

Squeeze moisture from grated potatoes using a tea towel and season with salt.

Press potato into a small pan with butter and fry until golden on both sides.

Fry the onion in butter until softened then add the garlic.

Add the chopped fennel, chilli, and duck breast and fry for 4 minutes.

Simmer with red wine and thyme until reduced by half then season and rest.

Whisk flour, cornflour, and sparkling water to form a smooth batter.

Heat vegetable oil in a heavy saucepan until it sizzles.

Coat fennel slices in batter and deep fry until crisp and golden.

Serve the duck and juices over the rösti and garnish with crisp fennel.