Roast duck with apples, roesti and green beans

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.