Subscribe to our newsletter -

Duck Breast in Rösti Potato with Buttered Lentils

120 minutes


4 people

One of my favourite dishes to make. Absolutely great flavors and textures. Good luck in making it.

Facebook Comments Box


Adjust Servings
2 whole plump-breasted ducks
200g green lentils
A small quantity of our Chicken Liver Parfait (50 g)
500g potatoes
150g carrots
150g celery
150g bacon
300g butter
100g fine French beans
80g fresh parsley, chopped fine.
Salt and black pepper


On the day.
Soak the lentils and preferably season the legs.
Mark as complete
Remove the breasts and legs from the ducks.
Mark as complete
Season the legs with salt and pepper. If you have duck fat, confit the legs in this for about three hours. If not, bake them in the oven and slightly overcook them, so the flesh easily falls off the bone.
Mark as complete
Whilst the legs are cooking. Drain the lentils and bring them to the boil in clean, cold, salted water. Reduce heat and cook until soft.
Mark as complete
Peel and dice the carrots, celery into 3mm squares and cut into small dice bacon too.
Mark as complete
In a small casserole, heat 50 g pf butter, add the bacon, allow this to colour a little, then add diced carrot and celery. Cook for thirty minutes on a low heat.
Mark as complete
Cook the French beans and break in half lengthwise.
Mark as complete
Peel the potatoes.
Mark as complete
Grate the potatoes and season with salt and pepper.
Mark as complete
After fifteen minutes, squeeze out water from potatoes.
Mark as complete
In a 20 cm wide sauté pan, heat 20g butter, allow to brown and add a quarter of the grated potato in a thin layer.
Flatten with a pan to make the depth more regular.
Mark as complete
Take a good brown colour on the side of the potatoes. Make four of these Rösti potatoes.
Mark as complete
Trim the breasts of all sinew. Season with salt and pepper.
Mark as complete
Heat a sauté pan, add 20 g of the butter, allow to brown then colour the duck breasts all over, keeping them completely raw inside.
Mark as complete
Lay the four Rösti potatoes on best quality grease proof paper that is lined with aluminum foil.
Mark as complete
Distribute the Chicken Liver Parfait spread on the Rösti’s.
Mark as complete
Place a duck breast on each Rösti.
Mark as complete
Trim edges and roll as tightly as possible.
Mark as complete
Mark as complete
Cook Duck breasts in a hot oven 400 F for approximately 8 minutes, turning once after the initial four minutes.
Mark as complete
Whilst cooking, add the remaining butter to the lentils. This is done by chopping the cold butter and adding to the lentils whilst shaking the pan at the same time. This is known as ‘monter au beurre’. Add the chopped parsley. Keep hot.
Mark as complete
Sauté the shredded duck leg meat, add the French beans to the same pan.
Mark as complete
Remove Duck from oven, cut off ends, by slicing through the aluminum. Cut two center pieces per plate. Unwrap the duck by peeling off aluminum and wax paper.
Mark as complete
Distribute lentils on plate, scatter confoit leg around and balance two pieces of breast of each plate. Finish with the French beans.
Mark as complete
Congratulations if you made it to here. Probably one of our most difficult dishes, but well worth the effort.

Get my first ebook for free!

An autobiographical adventure story that unfolds upon the metaphoric battlefield of a chess board.