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1
Wash and peel the potatoes.
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2
Use a box grater to grate the potatoes and set aside in a large bowl.
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3
Season with salt and pepper.
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4
Stir to blend.
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5
Set a 10-inch, nonstick saute pan over medium-low heat.
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6
Add 1 tablespoon of the butter, and 1/2 tablespoon of the vegetable oil to the saute pan.
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7
Once the butter stops foaming, lay the potatoes in the pan and press to form an even cake.
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8
Cook the potatoes undisturbed until well caramelized, about 10 to 12 minutes.
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9
Place a large plate over the saute pan and invert the potato cake onto the plate.
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10
Return the saute pan to the stove top and add the remaining butter and vegetable oil.
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11
Once the butter stops foaming, slide the potato cake back into the pan with the cooked side facing up.
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12
Continue to cook the rosti until well caramelized and browned on the second side, about 10 to 12 minutes.
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13
Remove the pan from heat and slide the rosti onto a cutting board.
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14
Slice the rosti into 4 servings and place on appetizer plates.
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15
Top each serving with 1/2 cup of duck confit and a drizzle of the Chive Cream.
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16
Sprinkle the chopped parsley over top and serve while warm.
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17
4 duck leg portions with thighs attached (about 2 pounds), excess fat trimmed and reserved
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18
Salt and freshly ground black pepper
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19
10 cloves garlic, peeled
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20
2 recipes Bouquet Garni, recipe follows
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21
2 cups olive oil
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22
Preheat the oven to 200 degrees F.
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23
Season the duck meat with salt and pepper and place in a large, shallow baking dish.
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24
Arrange the garlic evenly over the meat and tuck in the bouquets garnis.
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25
Add the oil and the reserved duck fat, cover with a sheet of aluminum foil, and bake until the meat pulls away form the bone, 12 to 14 hours.
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26
Remove from the oven and cool completely.
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27
Strain and reserve the fat.
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28
Pick the meat from the bones.
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29
5 sprigs fresh thyme
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30
2 bay leaves
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31
10 black peppercorns
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32
3 sprigs fresh parsley
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33
Place all the ingredients in the center of a 6-inch square of cheesecloth.
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34
Bring the ends together and tie securely with kitchen twine.
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35
1/2 cup sour cream
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36
1 tablespoon heavy cream
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37
2 tablespoons chopped chives
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38
1/4 teaspoon salt
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39
Pinch fresh ground white pepper
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40
Combine all the ingredients in a small bowl and stir to combine.
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41
Refrigerate until ready to use in an airtight, non-reactive, sealable container.
