Ingredients
2 tbsp balsamic vinegar
4 tbsp clear honey
2 tbsp dark soy sauce
2 tbsp light muscovado sugar
2 tbsp tomato ketchup
1 tsp cloves
8 oz beef stock
2 large potatoes
2 tbsp oil
1 pinch salt and pepper
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For the sauce put all ingredients in a pan and bring to the boil. reduce heat and simmer for 5-6 minutes until sauce thickens. season sauce then pass through a sieve discarding the cloves. set aside until later. for the rosti grate the potatoes in a clean tea towel. fold towel and squeeze to remove as much moisture as possible. season and divide into 4 portions. heat frying pan and add the oil. using a chef's ring fill with 1 portion. do this to make 4 rosti. fry the the rosti for 3-4 minutes on each side. preheat oven to 200c / gas mark 6. score the duck fat in a diamond pattern then rub in the salt and pepper. place the duck breasts in a dry ovenproof pan skin-side down and cook for 3-4 minutes. turn and cook for a further minute. pour away the duck fat and place in the oven for 8-10 minutes. during the last 3 minutes brush the duck skin with honey. remove from oven and set aside for 5 minutes. reheat rosti for 5 minutes in the oven and reheat the sauce. carve duck in thinner slices and serve.
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Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw unfiltered honey — baking, glazes, tea, cheese boards
Dark robust buckwheat honey — intense, molasses-like, gingerbread