An elegant dish with a well balanced honey and clove sauce.
For the honey and clove sauce, place the honey in a small non-reactive pan with the soy sauce, vinegar, sugar, ketchup, cloves and stock. Bring to the boil, then reduce the heat and simmer for 5-6 minutes, or until the mixture has thickened enough to coat the back of a wooden spoon.
Season to taste with salt and freshly ground black pepper, then pass through a sieve, discarding the cloves, into a clean pan. Set aside until needed.
For the rösti, grate the potatoes coarsely into the a clean tea towel. Fold the towel around the potato to form a ball and squeeze to remove as much moisture as possible. Season the potato with black pepper, then divide into four equal portions.
Heat a large frying pan over a medium heat and add two tablespoons of the clarified butter or duck fat and the sunflower oil. Place a metal chef’s ring inside the frying pan carefully fill with the one portion of grated potato. Using the back of a spoon gently push down to make a compact cake. Remove the ring and repeat with the remaining potato until you have four rösti.
Fry the rösti for 3-4 minutes on both sides, or until golden-brown all over and tender all the way through, adding more oil or fat if required. Season with salt, then remove from the pan and drain on kitchen paper. Place onto a roasting tray and reheat with the duck before serving.
For the cabbage, cut the Savoy cabbage into quarters and remove the tough stalk. Finely slice the leaves, wash them and set them aside. Melt the butter in a frying pan until foaming, then add the onions and fry for 4-5 minutes, or until softened.
In a separate pan, fry the bacon over a high heat until crisp and golden-brown. Drain on kitchen paper. Add the cabbage and water to the pan with the onions and fry over a high heat for 2-3 minutes, or until tender.
Add the crisp bacon and cream, stir to combine and simmer gently until the cream has slightly thickened. Season to taste with salt and freshly ground white pepper, and keep warm until ready to serve.
For the duck, preheat the oven to 200C/400F/Gas 6.
Score the fat on the duck in a diamond pattern with a sharp knife and rub salt and freshly ground black pepper into the duck fat. Place the duck breasts in a dry large ovenproof frying pan, skin-side down. Gently heat for 3-4 minutes, or until the fat is rendered out and the skin is crisp and golden-brown.
Turn the duck breasts over and cook for another minute, then pour away any excess fat. Place into the oven to cook for 8-10 minutes (for medium), or until the duck is cooked to your liking. During the remaining 2-3 minutes of cooking, brush the skin of the duck breasts with honey.
Remove from the oven and set aside to rest for 5 minutes.
Reheat the rösti in the oven for 5 minutes and reheat the honey and clove sauce, stirring occasionally. Carve the duck breasts into thin slices and arrange on warmed plates with the rösti and Savoy cabbage, then drizzle around the honey and clove sauce to serve.
Type the ingredients you want to use, then click Go. For better results you can use quotation marks around phrases (e.g. "chicken breast"). Alternatively you can search by chef, programme, cuisine, diet, or dish (e.g. Lasagne).
This page is best viewed in an up-to-date web browser with style sheets (CSS) enabled. While you will be able to view the content of this page in your current browser, you will not be able to get the full visual experience. Please consider upgrading your browser software or enabling style sheets (CSS) if you are able to do so.