Sous vide potato rösti

Preheat a water bath to 80°C

Place the grated potato in a mixing bowl and season heavily with salt. Mix well, then transfer to a colander and leave to drain for 15 minutes. Place the potato in a clean, dry tea towel and wring out as much of the starchy potato water as possible

Place the potato in a mixing bowl. Melt the duck fat in a small saucepan, pour over the potato and mix well

Transfer the mixture to a large vacuum bag, seal in a chamber sealer and cook in the water bath for 4 hours

Allow the rösti to completely cool before removing from the vacuum bag and cutting into your preferred shapes

To finish, pan fry the rösti in a little duck fat until crisp and golden