Duck & Potato Patties with Mustard Vinaigrette

BY CHEF MICHELE TREHARNE

I'm pretty sure that most people have pretty much had enough of this lockdown, and are itching to see family beyond the five miles radius (if you haven't already had a sneak visit). For many they can't wait to get back to work and some semblance of normality. Quite how it will be when pubs, cafes and restaurants re-open is anyone's guess. But in the meantime, the familiy has still to be fed.

So in this issue I'm offering a typical bistro dish that you may well find in The Village Bar Cafe, in Killay...(when re-opening allows).

INGREDIENTS Potatoes to make mash (Maris Piper or King Edwards work well) Duck legs (subject to how many you wish to feed) Fresh mixed herbs, finely chopped Panko Breadcrumbs (Or if you wish to make your own breadcrumbs, then go ahead - the Panko breadcrumbs give a crunchier texture) Cooking Oil Parmesan Cheese (grated) Flour

For the Dressing Olive oil 1 0 tbsps Honey 2 tbsps Grainy mustard 1 tsp White wine vinegar 2 tbsps

METHOD Boil roughly chopped/peeled potatoes in salt, drain, mash with butter, and mixed herbs and allow to go cold. Shallow fry 3 mins each side each duck leg then oven roast for 30 mins - temperature 1 80° Once cold flake the meat from the bone Combine the mash and duck to form patties. Place in the fridge for two hours. Coat each pattie in flour, dip the floured pattie in beaten egg, roll in a combination of panko breadcrumbs and parmesan cheese then shallow fry until golden top the cooked patty with a poached egg or a perfectly circular fried egg (sunny side up) having used a circular cutter. For the dressing - place all dressing ingredients in a clean jar and shake vigourously to mix thoroughly. Serve with chunky pink grapefruit.