Name: Rösti with Duck Confit Salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 2 tablespoons (30 ml) lemon juice; 2 tablespoons (30 ml) olive oil; 1 tablespoon (15 ml) whole-grain mustard; 1 tablespoon (15 ml) honey; Salt and pepper; 4 Yukon Gold potatoes (approximately), peeled; 1 small onion, chopped; 3 tablespoons (45 ml) duck fat; 3 confit duck legs; 2 cups (500 ml) watercress; 1/4 cup (60 ml) pine nuts, toasted; 1/4 cup (60 ml) dried cherries or cranberries

Preparation

Dressing
- In a bowl, whisk together all the ingredients. Season with salt and pepper. Set aside.
Rösti
- With the rack in the middle position, preheat the oven to 200°C (400°F).
- Grate the potatoes onto a clean tea towel. Wring out as much moisture as possible by twisting the towel over the sink.
- In a bowl, combine the potatoes and onion. Season with salt and pepper.
- Melt the duck fat or butter in a 25-cm (10-inch) ovenproof non-stick skillet over medium heat. Spread the potato mixture in the skillet, pressing down lightly to form a large pancake. Cook for 7 minutes. Do not stir. Invert the rösti onto a large plate and slide it back into the skillet. Transfer to the oven and bake until the potatoes are tender, about 15 minutes.
Salad
- Warm the duck legs in the microwave. Debone and shred the meat.
- In a bowl, combine the warm duck, watercress, pine nuts and cherries. Add dressing to taste. Adjust the seasoning.
- Cut the rösti into 4 wedges. Top with the salad.

Rösti with Duck Confit Salad

Categories

Ingredients

Dressing

Rösti

Salad

Preparation

Dressing

Rösti

Salad

Personal Note