Duck Hash
Yield: 6
Calories: 512kcal
Crispy duck fat potatoes and roasted duck make this hash a seriously succulent treat. Roasting the duck takes a little bit of time. But don't let that part scare you. It is really easy and totally worth it!!!!
Ingredients
Roasted Duck
Duck Fat Potatoes
- 2 lbs red potatoes, about 8 small ones
- 2 tablespoons duck fat
- salt and pepper, to taste
Pickled Onions
- 1 red onion, halved and sliced thin
- 1 teaspoon sugar
- 1 teaspoon salt
- 3 tablespoon white vinegar
Poached Eggs
- 6 eggs
- salted boiling water
Garnish
- 2 tablespoons parsley
- 2 tablespoons chives
Special Equipment
Directions
Roasted Duck
- Score the skin of the duck, rub with salt and pepper.
- Roast the duck in a roasting pan at 350℉ for about an hour. Carefully spoon over some of the rendered duck fat over the top of the duck.
- Continue to roast the duck for another 45 minutes to an hour, until the skin is crispy and a deep golden brown.
- Remove from oven and reserve duck fat. When duck is cool remove meat from bones and chop into bite size pieces.
Potatoes
- Dice the potatoes (½ inch dice)
- Heat the duck fat in an iron skillet, add the potatoes and brown them. Salt and pepper to taste.
- Remove the potatoes and add the duck meat to pan to reheat. Use as much skin as you like.
- Add the potatoes back to the pan, and mix with the duck meat.
- Plate, served with poached eggs on top. Garnish with fresh parsley and chives.
Quick Pickled Onions
- Cut the onion in half and then slice thin.
- Place in a bowl and add salt, sugar and vinegar. Toss.
- Let sit for at least 15-20 minutes before serving.
- Store leftovers in a non-reactive airtight container in the refrigerator.
Nutrition
Calories: 512kcal (26%)Carbohydrates: 24g (8%)Protein: 17g (34%)Fat: 38g (58%)Saturated Fat: 12g (60%)Cholesterol: 225mg (75%)Sodium: 138mg (6%)Fiber: 2g (8%)Sugar: 2g (2%)Calcium: 50mg (5%)Iron: 3.8mg (21%)
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