2 tbsp/30ml balsamic vinegar
1 tsp/5ml clear honey
1 clove of garlic, crushed
pinch of chinese five-spice powder
salt and black pepper
4 boneless duck breast, about 6 oz ( 175g ) each
1 lb/450g waxy potatoes, peeled and grated
2 tbsp/30g butter
2 tbsp/30ml olive oil
4 tbsp/60g apple and plum chutney
to serve: fresh herbs, such as marjoram
or basil, to garnish
1.) Combine the vinegar, honey, garlic, chinese spices, salt, and pepper in a bowl.
Cut several slashes in each duck breast with a sharp knife and rub in the mixture. Set aside
2.) Rinse the grated potatoes, squeeze, dry in a clean kichen towel, then season. Heat 1/2 oz/15g butter and 1 tbsp/15ml of the oil in a frying pan, add 4 tbsp/60g of the mixture ( about half ) and press down gently to make 4 rostis. Fry for 5-6 minutes on each side, until browned and cooked through. Repeat to make 4 more.
3.) Meanwhile, preheat the broiler to high. Broil the duck close to the heat for 3-4 minutes on each side, until charred. Wrap in foil and leave to rest for 5 minutes, then slice, and serve with the pan juices, the rostis, and a little chutney. Garnish with the fresh herbs.