Potato rosti with Gressingham duck Serves: Makes 25-30 canapés Ingredients For the potato roost: 500g potato, shredded & squeezed 4 shallots, peeled and grated 2 tsp flour sea salt and black pepper 2 tbsp rapeseed oil For the crispy fried shallots: glug rapeseed oil 10-15 shallots very thinly sliced 1 tbsp flour 1 tsp salt