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Duck Hash Recipe
Recipe By
Recipe By :
Laura Reigel
Servings :
6
Prep Time
20
minutes
mins
Cook Time
2
hours
hrs
Total Time
2
hours
hrs
20
minutes
mins
INGREDIENTS
Roasted Duck
▢
1
whole duck
Duck Fat Potatoes
▢
2
lbs
red potatoes
about 8 small ones
▢
2
tbsps
duck fat
▢
salt and pepper
to taste
Pickled Onions
▢
1
red onion
halved and sliced thin
▢
1
tsp
sugar
(affiliate link)
▢
1
tsp
sea salt
▢
3
tbsp
white vinegar
Poached Eggs
▢
6
eggs
▢
salted boiling water
Garnish
▢
2
tbsps
parsley
▢
2
tbsps
chives
Special Equipment
▢
Cast Iron Pan
▢
roasting pan
▢
jars for pickles
INSTRUCTIONS
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:
512
kcal
|
Carbohydrates:
24
g
|
Protein:
17
g
|
Fat:
38
g
|
Saturated Fat:
12
g
|
Cholesterol:
225
mg
|
Sodium:
138
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Calcium:
50
mg
|
Iron:
3.8
mg