• 500g floury potatoes, peeled and grated
  • 2 tablespoons olive oil
  • 2 duck breasts
  • 2 shallots, thinly sliced
  • ½ x 480g pack frozen dark sweet cherries
  • 150ml red wine
  • 150ml chicken stock
  • 40g cold butter
  • 1 tablespoon red wine vinegar


  1. 1

    To make the rosti, wrap the grated potato in a clean tea towel and squeeze out all the excess water until the potato is dry. Put the potato in a bowl and season well.

  2. 2

    Divide into four portions and, using your hands, squeeze together to form four thin patties. Chill them on a plate in the fridge for 20 minutes (or until needed).

  3. 3

    Preheat the oven to 200°C, fan 180°C, gas mark 6. Line a baking tray with baking parchment.

  4. 4

    Put 1½ tablespoons of the olive oil in a frying pan and brown the potato patties on both sides, then transfer them to the baking tray and bake for 10 minutes.

  5. 5

    Meanwhile, cook the duck breasts according to the pack instructions and allow to rest.

  6. 6

    For the sauce, heat the remaining ½ tablespoon of olive oil in a frying pan, add the sliced shallots and cook for 5 minutes to soften. Add the frozen cherries and red wine, and simmer until reduced by half.

  7. 7

    Add the chicken stock and simmer for 5 minutes more until reduced, then gradually whisk in the cold butter and red wine vinegar, and season to taste.

  8. 8

    Slice the duck and serve on top of the rosti with the cherry sauce poured over.

Nutritional Details

Each serving provides
  • Energy 3571kj 853kcal 43%
  • Fat 38.9g 56%
  • Saturates 17.4g 87%
  • Sugars 16.1g 18%
  • Salt 0.14g 2%

% of the Reference Intakes

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