Honeyed duck breasts with potato rosti

• 2 tbsp balsamic vinegar
• 4 tbsp clear honey
• 2 tbsp dark soy sauce
• 2 tbsp light muscovado sugar
• 2 tbsp tomato ketchup
• 1 tsp cloves
• 8 oz beef stock
• 2 large potatoes
• 2 tbsp oil
• 1 pinch salt and pepper
• 4 each duck breasts
• 1 tbsp black pepper
• 1 tbsp clear honey
• 1 pinch salt

1. For the sauce put all ingredients in a pan and bring to the boil.
2. reduce heat and simmer for 5-6 minutes until sauce thickens.
3. season sauce then pass through a sieve discarding the cloves.
4. set aside until later.
5. for the rosti grate the potatoes in a clean tea towel.
6. fold towel and squeeze to remove as much moisture as possible.
7. season and divide into 4 portions.
8. heat frying pan and add the oil.
9. using a chef's ring fill with 1 portion.
10. do this to make 4 rosti.
11. fry the the rosti for 3-4 minutes on each side.
12. preheat oven to 200c / gas mark 6.
13. score the duck fat in a diamond pattern then rub in the salt and pepper.
14. place the duck breasts in a dry ovenproof pan skin-side down and cook for 3-4 minutes.
15. turn and cook for a further minute.
16. pour away the duck fat and place in the oven for 8-10 minutes.
17. during the last 3 minutes brush the duck skin with honey.
18. remove from oven and set aside for 5 minutes.
19. reheat rosti for 5 minutes in the oven and reheat the sauce.
20. carve duck in thinner slices and serve.

balsamic vinegar, honey, soy sauce, sugar, tomato ketchup, cloves, beef stock, potatoes, oil, salt, duck breasts, black pepper, honey, salt

Taken from cookpad.com/us/recipes/331384-honeyed-duck-breasts-with-potato-rosti (may not work)