Potato Rosti with Duck Confit and Chive Cream Drizzle

Ingredients

• 1 teaspoon chopped fresh parsley leaves
• Chive Cream, recipe follows
• 2 cups Duck Confit, recipe follows
• 1 tablespoon vegetable oil
• 2 tablespoons unsalted butter
• Salt and pepper
• 1 pound yellow-fleshed potatoes, such as Yukon gold

1. Wash and peel the potatoes. Use a box grater to grate the potatoes and set aside in a large bowl. Season with salt and pepper. Stir to blend.

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