Sweet potato and duck rösti with fried duck eggs

Sweet potato with tender duck meat is a fabulous combination, and the soft, runny yolks of duck eggs bring the dish together.

Scrape off the fat from the duck legs and peel off the skin. Pull the meat off the bones and shred into small pieces. Place in a large bowl. Peel and coarsely grate the sweet potatoes over the bowl. Add the egg whites, cornstarch, and a pinch each of salt and pepper and mix well.
Heat a drizzle of olive oil in a wide, nonstick pan. Spoon three or four neat piles of the sweet potato-duck mixture in the pan and press down to flatten them and form thin patties. Fry over low to medium heat until golden brown, 4– 5 minutes. Flip over and cook the other side for the same amount of time. Transfer to a plate lined with paper towels and keep warm. Repeat with the remaining sweet potatoduck mixture.
While the last batch of rösti is cooking, heat a little oil in another frying pan (or several blini pans). Fry the duck eggs until the egg whites are set but the yolk is still runny in the middle, 1–2 minutes.
Stack two potato and duck rösti on each of four warm serving plates and top each with a fried duck egg. Serve immediately.