Duck Confit Hash with Fried Duck Eggs
Created by Russell Brown
Lazy Sundays, fresh coffee, maybe the papers – that’s just what dishes like this were made for! Boil the potatoes the day before and keep in the fridge and the dish is quick to put together. An extra egg and perhaps a green salad with a good mustardy dressing turns it into a more substantial lunch.
What you’ll need
Serves 2 for a brunch/light lunch
200g waxy new potatoes, boiled
1 confit duck leg or some cold roast duck, broken into bite sized pieces
2 rashers smoked streaky bacon, cut into lardons
2 spring onions, finely sliced
2 Waddling Free duck eggs
2 small gherkins, sliced
1 tsp grain mustard
Olive oil for frying
Let’s get cooking
Cut the potato into a rough dice around 1.5cm. Heat a little olive oil in a heavy nonstick frying pan, add the bacon and then the potato. When the potato starts to colour, add the duck meat. Keep moving the contents of the pan around so that things start to crisp up a little. Add the spring onions and cook for one minute. Stir in the mustard and gherkins and season to taste. Keep the hash warm while you fry the duck eggs (I find a mix of oil and butter is best, along with a moderate heat).
Divide the hash between two plates and slide a duck egg on top.
You can buy confit duck legs ready prepared in good delis or it is easy to prepare your own.
In a shallow plastic box scatter a thin layer of coarse sea salt, and strew with sliced garlic and sprigs of thyme. Lay on the duck legs and repeat the layer of salt, thyme and garlic. Cover with plastic wrap, press down firmly and then refrigerate for 12 to 24 hours. Wash the duck legs off well, leaving them to soak in cold water for a while if the edges of the meat feel hard. Dry well and place in a shallow oven proof pan and cover with melted duck fat. Cook in an oven at 120℃ for around 3 hours or until the meat is completely tender. Allow to cool in the fat and then chill. If kept completely covered in the fat the legs will keep for a couple of weeks in the fridge.
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