BEST ROSTI RECIPE RECIPES

Steps:

• Preheat the oven to 400 degrees F.
• With a sharp knife score the fat of the duck breasts in a criss-cross pattern. Season the duck with salt and pepper. Warm a heavy bottomed ovenproof skillet over medium heat.
• Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes. Reserve rendered duck fat. Turn the duck breasts over and sear for 1 minute. Turn the fat side down again and place the skillet into the oven to roast for 7 to 9 minutes, until breasts are medium rare. Let the duck breasts rest for 5 minutes then thinly slice.
• Grate the potatoes and squeeze out excess liquid using your hands. Toss the potatoes with the melted butter, rosemary, salt, and pepper. Heat 1 tablespoon of duck fat in a 6-inch cast iron pan over medium-high heat. Press some of the potato mixture into the hot pan to make a 1/4-inch thick cake. Reduce the heat to medium and cook until the rosti is golden brown, about 5 minutes. Flip the rosti in the pan and add more duck fat. Continue cooking until golden and crisp. Place the finished rosti onto an unlined baking sheet and continue cooking the rest of the potato mixture. Reheat rosti in a 400 degree F oven for 10 minutes.
• Combine the brown sugar, raspberry vinegar, red wine vinegar, and white wine vinegar in a medium pot. Place over medium-low heat and stir to dissolve the brown sugar. Simmer for 5 minutes.
• Add the blueberries, onion, green peppercorns, lemon juice, and ginger. Reduce the heat to low and simmer for 45 minutes or until thickened, stirring occasionally to prevent scorching.
• The chutney will keep for several weeks stored in the refrigerator in an airtight container.

Steps:

• 1. Peel the potatoes and grate coarsely (you don't need to squeeze out any moisture). Combine with salt in a large bowl and toss to combine.

  2. Heat a 26cm frying pan over low-medium heat and add half the butter, swirling to coat the whole pan. Scatter the potato lightly into the pan but don't press it down. Cook for about 12 minutes, until the bottom is crisp and browned, then use a spatula to gather the edges into a round "cake" and firmly press down the top.

  3. Turn the rosti out onto a large plate and return the pan to the heat. Add the remaining butter and slide the rosti back into the pan with the uncooked potato facing down, pushing it down again into a firm cake. Cook for a further 10 minutes until well-browned and cooked through. Turn the rosti out, season with a little more salt, and serve.

  Click here for more tips including which potatoes to use

  Also try: Adam Liaw's garlic roast chicken