- 1 tbsp butter
- ½ onion, chopped
- 1 garlic clove, chopped
- ¼ fennel bulb, finely chopped
- ½ red chilli, finely chopped
- 1 duck breast, skinned and sliced
- 2 tbsp red wine
- sprig fresh thyme, leaves only
- salt and freshly ground black pepper
- 150g/5½oz new potatoes, grated
- ¼ tsp salt
- 30g/1oz butter
- 100g/3½oz plain flour
- 2 tbsp cornflour
- 6-7 tbsp sparkling water
- 300ml/½ pint vegetable oil, for deep frying
- ½ fennel bulb, sliced
- For the duck, heat the butter in a non-stick pan and gently fry the onion until softened but not coloured. Add the garlic and fry for a further minute.
- Add the fennel, chilli and the duck breast and fry for 3-4 minutes.
- Add the red wine and thyme and simmer for 4-5 minutes, or until the wine has reduced by half and the duck is cooked through. Season, to taste, with salt and freshly ground black pepper and set aside to rest in a warm place.
- For the rösti, place the grated potato onto a clean tea towel and squeeze out the excess water. Place the potato into a bowl and season with salt.
- Heat the butter in a small non-stick frying pan and press the potato into the base of the pan. Cook over a medium heat until the base is golden-brown. Turn the rösti over with a fish slice and fry until golden-brown on both sides.
- For the crisp fennel, place the flour and cornflour into a large bowl and whisk in enough sparkling water to make a thick, smooth batter.
- Place the vegetable oil into a deep, heavy-bottomed saucepan and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Dip the fennel slices into the batter to coat, shaking off any excess, then carefully place into the hot oil and deep fry until crisp and golden-brown. Remove from the oil with a slotted spoon and drain on kitchen paper.
- To serve, place the rösti in the centre of a serving plate and top with the sautéed duck, along with the pan juices, and the crisp fennel.