Shallot and potato rosti with Gressingham duck

This meat and potato classic has been transformed into a dainty starter or appetizer. It's a British favourite and is sure to go down well in your home too

Potato rosti


For the potato rosti

  • Potato 500g, grated and squeezed to remove the water
  • Shallots 4, peeled and grated
  • Flour 2 tsp
  • Sea salt and freshly ground black pepper
  • Rapeseed oil 2 tbsp

For the crispy fried shallots

  • Rapeseed oil enough for a 3 inch depth in a deep pan
  • Shallots 10-15, peeled and very finely sliced
  • Flour 1 tbsp
  • Salt 1 tsp

For the duck

  • Gressingham duck breasts 2
  • Sea salt and freshly ground black pepper
  • Red current jelly


  • Step 1

    Preheat oven to 180°C/400°F/Gas Mark 6.

  • Step 2

    For the potato rosti, mix the potato, shallots, flour, sea salt and freshly ground black pepper in a bowl. Add the oil to a heated pan. Using a teaspoon, spoon out heaped teaspoons of the mixture into the hot pan, turn to a low heat and flatten down, creating separate small discs of rosti. Fry until both sides are crisp, remove from the pan and remove excess oil on paper towels. Place to one side.

  • Step 3

    For the crispy fried shallots, heat the oil – test it is hot enough by dropping a piece of shallot in and checking it bubbles and crisps. Separate the shallot slices into rings and place them in a medium bowl. Make certain the shallots are not moist, otherwise they may splatter when they go into the oil. Sprinkle flour over the shallots and toss them lightly to coat evenly.

  • Step 4

    Working with a small quantity, sprinkle the shallots into the oil and stir gently to keep them separated. Fry until golden brown, about 5-6 minutes. Remove with a slotted spoon, then put on paper towels to drain off the oil. Sprinkle with sea salt while still warm.

  • Step 5

    Continue frying the rest of the shallots, salting each batch while it is still warm.

  • Step 6

    For the Gressingham duck, trim any excess fat from around the duck breasts and score the fat in a diagonal motion several times. Season them with sea salt and freshly ground black pepper. Place skin side down into a hot pan. After about two minutes turn over, then place into the pre-heated oven for 8 minutes. Put the potato rosti in with the duck breast for the last minute to warm. Remove the breast and rosti from the oven and let it rest for 5 minutes.

  • Step 7

    To serve, remove the skin (it can be left on if desired). Slice the breast and place pieces on top of each rosti, place a spoonful of the crispy shallots on top of the duck and finish with a teaspoonful of redcurrant jelly.