Potato Rosti Basket with Confit Duck Leg
Ingredients
500g packet Luv-a-Duck Confit Duck Legs
200g tub Luv-a-Duck Duck Fat, optional
450g roasting or baking potatoes, peeled
1 egg, lightly beaten
good pinch of salt
½ cup Persian feta
1/3 cup orange marmalade
Products used
Method
- Preheat oven to 190C. Place duck in a baking dish, skin side up. Top with extra duck fat, if desired. Bake for 15 minutes or until heated through. Reserve 2 tablespoons of duck fat for rosti. Using two forks, shred the duck and discard the bones. Keep warm.
- Coarsely grate potatoes and squeeze out any excess liquid using your hands and discard any water. Place the potatoes in a mixing bowl with egg, salt and 2 tablespoons reserved duck fat and stir until well combined.
- Line the bases of a 12 cup 2/3 cup capacity muffin tray with a small round of baking paper. Divide the potato mixture among the holes pressing into the bases and up the sides to make a thin cup. Bake for 40-45 minutes or until potato is cooked through and golden. Leave the rosti to cool slightly then remove from tray and peel off baking paper.
- Spoon warm duck evenly into rosti nests. Top with a spoonful of feta and marmalade. Serve immediately.
Chef’s tips
For extra juicy and tender duck, cook duck covered in duck fat at 160C for 45 minutes.