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Food

Roast duck with apples, roesti and green beans

Preparation time
20 minutes
Cooking time
2 hours
Serves
4

Ingredients

  • 1 whole free range duck
  • ¼ tsp ground cloves
  • ½ tsp cinnamon
  • 2 tbsp duck fat
  • 3 granny smith apples, cored and quartered
  • 2 tbsp flour
  • ½ cup calvados
  • 200g green beans, tailed

Roesti

  • 750g Sebago potatoes, washed
  • 60g butter, melted
  • 1 red onion, finely chopped
  • Salt and pepper, to taste

Method

  • Pre-heat oven to 180ºC.
  • Prick duck all over with a fork. Combine cloves and cinnamon and rub over duck. Season with salt and pepper. Place duck in a large roasting pan. Place one of the quartered apples in the cavity. Cook for 1½ hours basting 2–3 times. 20 minutes before the end of cooking time, add the remaining apples to the tray.
  • Transfer duck to a plate, cover loosely with foil and rest for 15 minutes. Skim fat off pan, add flour gradually, cook stirring for 5 minutes or until bubbling. Combine stock and calvados, slowly add to the pan, stirring. Cook for 6 minutes or until thickened.
  • In a large saucepan of boiling water cook beans for 3 minutes or until tender.
  • Serve duck with roesti and green beans.

Roesti

  • Place the unpeeled potatoes in a medium saucepan. Cover with cold water and bring to the boil over high heat. Reduce heat to medium-high and boil, uncovered for 10 minutes. Drain and allow to cool completely.
  • Peel and grate the potatoes and place in a large bowl with butter, onion and salt and pepper. Toss well to combine.
  • Heat a small (18-20cm) non-stick fry pan over medium heat. Add the potato mixture and press down firmly. Cook for 15 minutes or until the base is golden brown and crisp.
  • Slide rosti out of the pan onto a large board. Flip the rosti over back into the pan, cook for a further 10 minutes or until cooked through and base is golden brown and crisp.
  • Turn onto serving plate and cut into wedges and serve immediately.
Food
Preparation time
20 minutes
Cooking time
2 hours
Serves
4

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