ROSTI & DUCK SURPRISE

What You’ll Need
225g (8oz) peeled waxy potatoes, approximately 3 potatoes
Cracked black pepper
2 x 15mlsp (2 tablespoons) vegetable oil
1 tub Rannoch Smoked Duck Pate with Bramley apple jelly

Glaze
85g (3oz) Seville orange marmalade – thick cut
15mlsp (1tablespoon) whisky
15mlsp (1tablespoon) fresh orange juice

Method
1. Cut the potatoes in half and place in a small saucepan with boiling salted water, parboil for 5 minutes, rinse in cold water and allow to cool.
2. Prepare the glaze by heating together in a small saucepan the marmalade, whiskey and orange juice, bring to the boil and boil for 1 minute, allow to cool.
3. When cold grate the potatoes into a bowl and add some cracked black pepper to taste.  Divide into 4 and gently press the potato together to form a round, if the dish is not to be immediately served place Rosti rounds on a plate and cover with cling -this will keep for several hours in a cool place.
4. In a frying pan heat the vegetable oil over a high heat, place the Rosti rounds into the hot oil and fry for 2 – 3 minutes and then turn over and fry for a further 2 -3 minutes ensure that both sides a golden brown and crispy.
5. Break up the pate in the tub with a fork and divide into 4.
6. Place the Rosti onto the serving plates, place 1 portion of the Duck Pate on top of each Rosti and spoon over the whiskey marmalade glaze.
Serving suggestion: serve with a rocket and young spinach salad

This would make a marvelous Christmas Day starter or as a buffet nibble, make the rosti rounds smaller or purchase the frozen ready made mini Rosti.
You may find that some Rosti potato recipes use raw potato but this discolours very quickly.  The above Rosti recipe is great providing a waxy potato is used; otherwise you may have problems grating it.