Duck Hash with a Fried Duck’s Egg

Name: Duck Hash with a Fried Duck’s Egg
Yield: Serves 4
Cuisine: British
Ingredients: ½ head of garlic; 4 medium duck legs; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper; a bouquet garni (2 bay leaves, a few sprigs of thyme, ½ tbsp each coriander seeds and white peppercorns, 5 cloves, ¼ cinnamon stick and 10 crushed juniper berries, tied together in muslin); a bouquet garni (2 bay leaves, a few sprigs of thyme, ½ tbsp each coriander seeds and white peppercorns, 5 cloves, ¼ cinnamon stick and 10 crushed juniper berries, tied together in muslin); 250-300 g duck fat, melted; a bouquet garni (2 bay leaves, a few sprigs of thyme, ½ tbsp each coriander seeds and white peppercorns, 5 cloves, ¼ cinnamon stick and 10 crushed juniper berries, tied together in muslin); a bouquet garni (2 bay leaves, a few sprigs of thyme, ½ tbsp each coriander seeds and white peppercorns, 5 cloves, ¼ cinnamon stick and 10 crushed juniper berries, tied together in muslin); a bouquet garni (2 bay leaves, a few sprigs of thyme, ½ tbsp each coriander seeds and white peppercorns, 5 cloves, ¼ cinnamon stick and 10 crushed juniper berries, tied together in muslin); a bouquet garni (2 bay leaves, a few sprigs of thyme, ½ tbsp each coriander seeds and white peppercorns, 5 cloves, ¼ cinnamon stick and 10 crushed juniper berries, tied together in muslin); a bouquet garni (2 bay leaves, a few sprigs of thyme, ½ tbsp each coriander seeds and white peppercorns, 5 cloves, ¼ cinnamon stick and 10 crushed juniper berries, tied together in muslin); 2 tbsp fresh white breadcrumbs; 4 duck’s eggs; 2 medium onions, peeled and roughly diced; 350 g new potatoes, peeled and cooked; 1 tbsp Worcestershire sauce, or to taste; 2-3 tbsp cold-pressed rapeseed oil

Preparation info

Serves
4

Difficulty
Medium

Appears in

Hix Oyster & Chop House

By Mark Hix

Published 2010

About

I first had duck bash 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

4 medium duck legs
½ head of garlic
sea salt and freshly ground black pepper

Europe
United Kingdom
Lunch
Dinner
Brunch
New Orleans

Method

Preheat the oven to 160°C/gas mark 3. Place the duck legs in a heavy-based ovenproof pan in which they fit snugly and scatter over the garlic and 1½ tsp sea salt. Add the muslin bag of herbs