Crisp Five Spice Duck, Rosti

A wonderful way to spice up potatoes


  • duck ingredients
  • 2 (360g each) large duck breasts (should be from the french canard gras)
  • green saffron duck spices – 1tsp orange zest, 2tsp star anise ground, 1 tsp powdered ginger, 1 tsp allspice, ½ tsp cloves and 1 1 tsp black pepper
  • rösti potatoes ingredients
  • 2 medium to large baking potatoes (peeled)
  • fine sea salt, black pepper to taste
  • 0.50 tsp green saffron duck spices (per 400g of drained grated potato)
  • 2 sprigs thyme (leaves only)
  • garlic clove
  • oil, for frying


  1. Duck
  2. Trim the duck breasts of excess fat. Then rub generously with 2 tsps of GS Poultry Rub on each breast. This can be covered and kept in the fridge for 12 -24 hours, before turning over gently to remove excess spice.
  3. In a cold/cool pan place duck breast fat side down, turn heat to med high don’t touch the meat leave for 6-9 mins so the fat is very crisp the pan will now contain a lot of fat which has been rendered from the duck turn the breast over just to seal not to colour.
  4. Place the breasts on a thin aluminuim baking tray skin side up in a preheated 200°C oven for 5mins remove cover lightly to allow the juices to collect and the meat to rest
  5. Rösti
  6. Grate coarsely the peeled potato, place potato in the centre of a clean tea towel draw up and ring out very firmly and tightly so you remove all the water and starch moisture.
  7. Put back into a large bowl season loosen with a large fork season generously with ½ tsp of Green Saffron Duck spices per 400g of drained potato, the picked thyme leaves, fine sea salt and black pepper.


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