Duck with Green Olives
Classic match of flavours, this is pan fried duck breast cooked pink, perched on rosti with an Gaea Pitted Olympian olive, tomato and chili hot salsa made with Gaea D.O.P. Kalamata (or Sitia, Crete) Extra Virgin Olive Oil
For 4 servings
For the sauce:
- 4 plum tomatoes
- 12 Gaea “Pitted Green olives”, chopped
- 1 red and 1 green chili, seeded and chopped
- salt and freshly ground black pepper
- 8 tbsp Gaea “D.O.P. Sitia (or Kalamata) extra virgin olive oil”
- 4 duck breasts
- 8 large waxy potatoes, grated
- 1/2 onion, peeled and grated
- 1 egg, beaten
- 1 bag rocket
- Gaea “D.O.P. Sitia (or Kalamata) extra virgin olive oil”
- for tossing
First make the salsa. Pour boiling water over the tomatoes in a bowl. Skin, de-seed and chop flesh. Transfer to a bowl. Add olives and chilies. Season, then stir in 4 tbsp olive oil.
Trim duck breasts and slash on the skin side. Rub with Gaea “D.O.P. Sitia (or Kalamata) extra virgin olive oil”
and season on both sides. Place in a hot heavy bottomed pan skin side down first. Cook over a moderate heat until crisp and allow to stand. Turn over and cook the other side, keeping them still pink in the middle. They should ‘give slightly’ when prodded with a finger.
At the same time make the rostis. Place grated potato in a cloth and squeeze out the liquid. Transfer potato to a bowl and add grated onion, beaten egg and seasoning. Heat 2 tbsp remaining oil in a pan and place spoonful of the rosti mix in the oil. Cook until brown underneath then flip over and cook other side. Reserve keeping warm.
To serve, place a rosti on 4 plates, then top with rocket salad, lightly tossed in olive oil. Slice duck breast and perch one on top of each rosti. Spoon salsa over and around.