Portions: FourFor the rosti: 1 kilo peeled, thinly sliced potatoes 3 medium peeled, thinly sliced potatoes 120g sage and onion stuffing 100g melted butter For stir fry veg, showing changing seasonal colours: 1-2 cloves garlic sliced 16 spears asparagus, halved 350g fresh beetroot, peeled and shredded on a mandarin 25ml vegetable oil 20g pine nuts lightly roasted 20g pistachio nuts, lightly roasted 10g flaked roasted almonds For sauce and garnish: 2 white spring onions 4 whole English plums 25 ml sage honey 125 ml demi glace
Lightly butter rosti dishes and layer potato and onion ingredients evenly until they stand proud. Bake in oven 200degC for 35-40 minutes until browned and cooked. Score skin duck fillets through the fat. Season both sides and brush with sage honey. Quickly seal in a hot saute pan on both sides, place in hot oven and cook for 10-20 minutes. Prepare stir-fry veg in oiled wok, adding nuts and seasoning. To serve: Caramelise plums under grill or in dry frying pan. Heat demi glace and add honey and sage, simmer for 3 or 4 minutes. Turn out rosti onto a warm plate, top with portion of beetroot stir fry, slice duck and fan out, pour over a little sauce, garnish with glazed plums and spring onions. Supplied by: Colin Capon