When in France one must eat duck! Known to the locals as canard, it is just so delicious and succulent and can go with so many recipes. Dad is quite a badass in the kitchen and loves to experiment with flavours. With me as sous-chef and kitchen temperatures reaching 38c due to the very hot weather France had been experiencing. We managed to pull together oven roasted duck on a bed of rosemary potato rosti and a sweet cherry jus. A decadent meal that was received well by everyone. It doesn’t look it but it is very simple and relatively quick to make.
2 Large Free Range Duck Breasts, skins left on
4 Large potatoes, grated
2 Garlic Cloves, crushed
Couple of Large sprigs of rosemary
Sea Salt & Pepper
For the Jus:
2 Lg Tbsp Cherry Jam
4 Lg Tbsp Orange Juice
1 Tsp Balsamic Vinegar
1. Pre-heat oven to 180c. Score duck breast skin and lightly dust with some salt.
2. The potato rosti take the longest, once potatoes are grated, squeeze out any excess water by using your clean hands. Pop in a large oven proof baking dish, add a good splash of olive oil, salt, pepper, crushed garlic and a couple of sprigs of rosemary. Mix well together and then whack in the oven for about 40-45 minutes until crispy.
3. About 25 minutes into potato rosti cooking. Heat a skillet or griddle pan on a high heat. Once hot add the duck breast skin down and let it sizzle for 1-3 minutes until browned. Then flip it over and do the same again. Pop in an oven proof tin and whack in the oven for 10-12 minutes.
4. I like my duck breast pink. So about 12 minutes is perfect. Leave to sit for 20 minutes on the side before serving.
5. For the jus add cherry jam, orange juice, vinegar to a small sauce pan. Heat over a medium heat until all melted and season to taste.
6. Potato rosti should be crispy-ish by now. Finely slice the duck breast and serve with rosti and jus drizzled on top.
The end photo as it was getting dark didn’t work out as well as first hoped