3 Muscovy duck breasts (1½ pounds)
Kosher salt and freshly ground black pepper
1 pound Yukon Gold potatoes
¼ cup unsalted butter, melted
2 tablespoons chopped fresh rosemary
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
Duck fat, for frying
Heat oven to 400 degrees.
With a sharp knife score the fat of the duck breasts in a crisscross pattern. Season with salt and pepper. Warm a heavy bottomed ovenproof skillet over medium heat. Place the duck breasts, fat side down, in the skillet to render off the fat, about 6 minutes.
Remove rendered duck fat and reserve. Turn the duck breasts over and sear for 1 minute. Turn the fat side down again and place the skillet into the oven to roast for 7-9 minutes, until breasts are medium-rare. Let the duck breasts rest for 5 minutes then thinly slice.
For the rosti: Grate the potatoes and squeeze out excess liquid using your hands. Toss the potatoes with the melted butter, rosemary, salt and pepper. Heat 1 tablespoon of duck fat in a 6-inch cast iron pan over medium-high heat. Press some of the potato mixture into the hot pan to make a ¼ inch thick cake. Reduce the heat to medium and cook until the rosti is golden brown, about 5 minutes. Flip the rosti in the pan and add more duck fat. Continue cooking until golden and crisp. Place the finished rosti onto an unlined baking sheet and continue cooking the rest of the potato mixture. Reheat rosti in a 400 degree oven for 10 minutes.
Serve duck breasts on top of potatoes with Blueberry and Green Peppercorn Chutney
Food Network; The Cookworks