Duck
Hash with Buttered Spinach and Fried Egg
Ingredients:
Duck eggs
Lea & Perrins
Onions
Tobasco
Garlic
Chilli
Coriander
Duck fat
Potatoes
Method
This is a very good way of using left
over Sunday lunch.
Sautée the onions and garlic in olive oil.
Add a pinch of salt which will draw out any moisture from
the onions and
garlic. Once the moisture has evaporated, the onions are
ready and may
be placed to one side.
Select whatever leftover meat you have, or if making for
a dinner party, you
could use duck legs, chicken legs, lamb’s breast or
pork belly. Beef brisket
is another option. All of these are available from Glasfryn
Farm Shop.
All of these meats you can confit (which just means cooked
in fat such as
duck or goose fat or olive oil).
Cook the meat slowly, the longer the better (120ºC/Gas
2/320ºF) for at
least four hours.
Mix your chosen meat mix with all ingredients in a bowl.
Taste and check
if seasoning is required.
You can either fry straight away or refrigerate overnight.
When the hash is crispy and hot, fry your egg in another
pan.
Serve with buttered spinach for lunch or for breakfast
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