Confit duck rosti with fried hen’s egg

Confit duck rosti with fried hen’s egg

By
From
James Martin's French Adventure
Serves
2
Photographer
Peter Cassidy

For some reason, the producers decided I should cook this standing in the middle of a river, with my trousers rolled up to my knees. The location bore absolutely no relation to what I was cooking – but, to be fair, it was stunning, and so is this dish (pictured over the page).

Ingredients

Quantity Ingredient
3 waxy potatoes, peeled, such as Charlotte
2 tablespoons creme fraiche
2 sprigs thyme, leaves picked
Confit duck with bean stew, confit duck leg, plus a little extra duck fat
or 1 tinned confit duck leg, plus a little extra duck fat
8 slices fresh black truffle, (optional)
or drizzle truffle oil, (optional)
sea salt
freshly ground black pepper
3 eggs
see method for ingredients

Method

  1. Grate the potatoes over a clean tea towel, then fold up the towel and squeeze out any excess water. Put the squeezed potato in a bowl and add the crème fraîche and thyme. Lightly beat one of the eggs and stir into the mixture, then season with salt and pepper and set aside.
  2. Take the confit duck leg and pull off the meat, keeping the duck fat that covers the leg but discarding the bones and skin. Flake the duck meat and stir into the potato mixture.
  3. Place the duck fat in a small saucepan, heat gently until it melts then remove from the heat. Drizzle just enough of the duck fat into a heavy-based frying pan to cover the base of the pan and place over medium heat. Add the truffle slices or oil, if using, to the remaining fat in the saucepan and set aside to infuse while you cook the rosti and eggs.
  4. Divide the potato mixture in half and spoon into the frying pan to form 2 patties. Fry over medium heat for 3–4 minutes. When the edges start to go golden brown, turn them over and fry for a further 3–4 minutes until the rosti are cooked through. Transfer to warmed plates and keep warm.
  5. Crack the 2 remaining eggs into the frying pan and fry for about 2–3 minutes until cooked to your liking. Place an egg on top of each rosti, drizzle over a little of the truffle-infused duck fat and finish with sliced truffle, if using. Serve immediately.
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