• 4servings
  • 880minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B9, C, D, E
MineralsZinc, Copper, Natrium, Calcium, Potassium, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 pound yellow-fleshed potatoes, such as Yukon gold

  2. Salt and pepper

  3. 2 tablespoons unsalted butter

  4. 1 tablespoon vegetable oil

  5. 2 cups Duck Confit, recipe follows

  6. Chive Cream, recipe follows

  7. 1 teaspoon chopped fresh parsley leaves

Instructions Jump to Ingredients ↑

  1. Wash and peel the potatoes. Use a box grater to grate the potatoes and set aside in a large bowl. Season with salt and pepper. Stir to blend.

  2. Set a 10-inch, nonstick saute pan over medium-low heat. Add 1 tablespoon of the butter, and 1/2 tablespoon of the vegetable oil to the saute pan. Once the butter stops foaming, lay the potatoes in the pan and press to form an even cake. Cook the potatoes undisturbed until well caramelized, about 10 to 12 minutes. Place a large plate over the saute pan and invert the potato cake onto the plate. Return the saute pan to the stove top and add the remaining butter and vegetable oil. Once the butter stops foaming, slide the potato cake back into the pan with the cooked side facing up. Continue to cook the rosti until well caramelized and browned on the second side, about 10 to 12 minutes.

  3. Remove the pan from heat and slide the rosti onto a cutting board. Slice the rosti into 4 servings and place on appetizer plates. Top each serving with 1/2 cup of duck confit and a drizzle of the Chive Cream. Sprinkle the chopped parsley over top and serve while warm.


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