- Serves: 2
- Cook Time: 3 hours 15 minutes
- Prep Time: 20 minutes
- Effort: medium
- 2 duck legs
- 2 eggs, preferably duck eggs
- 1 large potato, preferably Maris Piper, diced into 1.5cm cubes
- 1 white onion, halved and thinly sliced
- 240 ml chicken stock
- Worcestershire sauce
- oil, for frying
- watercress, to serve
1. Preheat the oven to 130C/gas 1.
2. Heat oil in a frying pan. Brown the duck legs skin-side down first, then flip and brown the other side. Strain and reserve the fat.
3. Place the duck legs skin-side up in a small roasting tray. Add the chicken stock to come 1cm high in the tin. Cover with foil.
4. Braise in the oven for 3 hours. While the duck is in the oven, parboil the potato.
5. Remove the duck from the roasting tray and take the skin off in one whole piece. Turn the oven up to 180C/gas 4.
6. Place the duck skin on a sheet of baking paper and put back in the oven to crisp up, around 10 minutes. Check and remove when crisp.
7. When the duck is cool, pull the meat off the bone and set aside in a bowl.
8. Take a spoonful of the reserved duck fat and warm in a frying pan. Cook the onion on medium-high heat until caramelised. Add the onion to the duck meat, keeping the duck fat in the frying pan.
9. Fry the parboiled potatoes in the same pan. When lightly golden, add the duck and onion. Break up the crispy duck skin and add to the mixture. Season with salt and pepper to taste.
10. Add about 10 drops of Tabasco and Worcestershire sauce each and continue to cook on medium heat for 5 minutes.
11. In another frying pan, fry the eggs. Divide the hash on two plates and top with the fried eggs. Garnish with watercress and serve.
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