After about two minutes turn over, then place into the pre-heated oven for 8 minutes. Season them with sea salt and freshly ground black pepper. Continuefrying the rest of the shallots, salting each batch whilst it is still warm.įor the Gressingham duck:Trim any excess fat from around duck breasts and score the fat in a diagonal motion several times. Sprinkle with sea salt whilst still warm. Put on paper towels to drain off the oil. Fry until golden brown, about 5-6 minutes. Working with a small quantity, sprinkle the shallots into the oil and stir gently to keep them separated. Sprinkle flour over the shallots and toss them lightly to coat evenly. Make certain the shallots are not moist, otherwise they may splatter when they go into the oil. Separate the shallot slices into rings and place them in a medium bowl. Place to one side.įor the crispy fried shallots:Heat the oil, test it is hot enough by dropping a piece of shallot in and checking it bubbles and crisps. Fry until both sides are crisp, remove from the pan and remove excess oil on paper towels. Using a teaspoon, spoon out heaped teaspoons of the mixture into thehot pan, turn to a low heat and flatten down, creating separate small discs of rosti. A medium sized potato carries only about 110 calories per serving.For the potato rosti:Mix the potato, shallots, flour, sea salt and freshly ground black pepper in a bowl. Potatoes are full of Vitamin C, potassium (approximately 620mg, more than a banana!) and Vitamin B6. It’s also fat, sodium and cholesterol-free, which makes it a healthy choice. You can cook them in many ways like baked, steamed, boiled and many more. Watch the video to see how I made these cute bubbles and check the full recipe from the link above. I choose russet potatoes because they become soft and fluffy after cook and I really love the texture.
Russet Potatoes (medium size) and 2 other secret ingredients (refer to the full recipe). Crispy on the outside, fluffy on the inside. I think I should try this simple and yet very special recipe – 𝗖𝗿𝗶𝘀𝗽𝘆 𝗨.𝗦. Russet Potatoes sitting in the kitchen the other day and been wondering what can I do with them. Please view the full recipe and help me win a reward from U.S.
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