Duck with rosti and a raspberry sauce Recipe

Seared fillet of duck served with a crisp potato and tarragon rosti and a raspberry and red wine sauce.

  • Preparation
  • Cooking time
  • Rest time
Rate this recipe
(23 votes) 3.9/5

Les ingrédients

Pour people
  • Duck breast(s) : 6 whole
  • Fine salt : 6 pinch(es)
  • For the sauce
  • Red wine : 200 ml
  • Caster sugar : 100 g
  • Frozen raspberries : 150 g
  • For the garnish(es)
  • All rounder potato(es) : 800 g
  • Tarragon : 0.25 bunch
  • Onion(s) : 1 whole
  • Freshly ground black pepper : 6 Turn
  • Maldon salt : 6 pinch(es)
  • Olive oil : 50 ml



    Preheat the oven to 200'C.
    Trim the excess fat and sinew from the duck breasts. Score a criss-cross pattern into the fat without cutting into the flesh.

    Heat a frying pan to a medium heat and add the duck breast straight to the pan without any oil. Cook for about 3 minutes until the fat has melted and the meat starts to colour. Season with salt and then transfer a baking sheet and cook in the oven for 6 minutes. Allow to rest before carving.

    Add the red wine, sugar and raspberries to the pan used to cook the duck. Reduce by two thirds.

  • ETAPE 2

    Peel and wash the potatoes and then grate on the largest side of a vegetable grater. Peel the onion and slice thinly. Coarsely chop the tarragon. Combine these ingredients season generously. Take handfuls of the mixture and press into flat rounds.

    Heat a frying pan and add olive oil. Cook the rosti for 5 minutes on each side. They should be crisp and golden brown.

    Cut the duck breasts into slices and serve alongside a rosti and the raspberry and red wine sauce.

Chef's tip

«Cook the sauce over a high heat to ensure it reduces quickly and can be served while the duck is hot.»

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