Duck hash with a fried duck’s egg

Duck hash with a fried duck’s egg

By
From
Hix Oyster & Chop House
Serves
4
Photographer
Jason Lowe

I first had duck hash at Herbsaint, a great restaurant in New Orleans. It seemed a brilliant idea, so I came up with my own version, which we serve for brunch, lunch and dinner.

Ingredients

Quantity Ingredient
4 medium duck legs
1/2 head garlic
sea salt
freshly ground black pepper
1 bouquet garni, (see note)
250-300g duck fat, melted
2 medium onions, peeled and roughly diced
350g new potatoes, peeled and cooked
1 tablespoon worcestershire sauce, to taste
2-3 tablespoons cold-pressed rapeseed oil
2 tablespoons fresh white breadcrumbs
4 duck’s eggs

Method

  1. Preheat the oven to 160°C. Place the duck legs in a heavy-based ovenproof pan in which they fit snugly and scatter over the garlic and 1½ teaspoons sea salt. Add the muslin bag of herbs and spices. Pour the duck fat over the duck legs to cover them. Slowly bring to a simmer, then put the lid on.
  2. Transfer to the oven and cook for about 1½ hours until the meat is just coming away from the bone. Leave to cool for an hour, then take out the duck legs. Strain the fat into a jar (store in the fridge).
  3. Heat a spoonful of duck fat in a heavy-based pan and add the onions. Cover and cook for 5–6 minutes until soft and lightly coloured. Tip into a bowl.
  4. Cut the cooked potatoes roughly into 1 cm chunks. Heat another 1 tablespoon duck fat in a heavy-based frying pan until very hot. Fry the potatoes in batches over a high heat until lightly coloured. Drain and add to the onions. Strip the meat from the duck legs and cut into rough 1 cm chunks with the skin. Add to the potatoes and mix well, seasoning and adding Worcestershire sauce to taste.
  5. Divide the mixture into 4 portions and shape into patties, about 8 cm in diameter. Refrigerate for a couple of hours or overnight.
  6. Coat the patties all over with breadcrumbs. Heat 1–2 tablespoons rapeseed oil in a non-stick frying pan and fry the patties for 3–4 minutes on each side until golden and crisp. Keep warm in the oven.
  7. Heat 1–2 tablespoons oil in a frying pan and gently fry the duck’s eggs for a couple of minutes, seasoning the whites lightly. Place a duck hash patty on each warmed plate, slide a fried egg on top and serve.

Note

  • To make the bouquet garni, take 2 bay leaves, a few sprigs of thyme, ½ tablespoon each coriander seeds and white peppercorns, 5 cloves, ¼ cinnamon stick and 10 crushed juniper berries. Tie them together in muslin.
Tags:
Hix Oyster & Chop House
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