Name: Duck Hash with a Fried Duck’s Egg
Yield: Serves 4
Cuisine: British
Ingredients: 2-3 tbsp cold-pressed rapeseed oil; 4 duck’s eggs; 2 tbsp fresh white breadcrumbs; 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 medium onions, peeled and roughly diced; 350 g new potatoes, peeled and cooked; sea salt and freshly ground black pepper; 4 medium duck legs; ½ head of garlic; 1 tbsp Worcestershire sauce, or to taste; 250-300 g duck fat, melted

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

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

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Duck Hash with a Fried Duck’s Egg

Ingredients

Method

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