Potato Rosti with Duck Confit and Herbs Recipe - Great British Chefs
This is a truly levelled up potato rosti! Mixed in with homemade duck confit, shallot confit and plenty of fresh herbs, this decadent dinner is a brilliant way to enjoy buttery Golden Kings potatoes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Ingredients
- 20g of coarse sea salt
- 5g of black peppercorns, crushed
- 5g of white peppercorns, crushed
- 1kg duck legs
- 4 sprigs of thyme
- 2 bay leaves
- 1 garlic clove, peeled and sliced
- 2l duck fat
- 100g of butter
- 300g of banana shallot, peeled and finely sliced
- 5 sprigs of thyme
- salt and pepper
- 500g of Maris Piper potatoes
- 20g of chives, chopped
- 20g of flat leaf parsley, chopped
- clarified butter, as needed
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