Duck and roast potato hash with poached duck egg
YOU WILL NEED
200g leftover duck meat, shredded 1 handful of roast potatoes, mashed 1 handful of greens, such as kale
1 tbsp gluten-free plain flour 6 duck eggs 1 tbsp white wine vinegar
DIRECTIONS
■ Preheat the oven to 200°C/180°C Fan/Gas Mark 6.
■ Put the duck meat, potatoes, green vegetables and flour in a bowl. Crack 2 of the eggs into the bowl and mix. Season.
■ Heat a non-stick, ovenproof frying pan with a little oil.
Add the mixture to the pan, forming a patty so that it fills the base, and fry for 5 minutes until one side is golden and crispy.
■ Meanwhile, fill a medium saucepan with water and bring to the boil. Add the white wine vinegar to the saucepan.
■ Place a plate on top of the frying pan and quickly turn the pan over. Once the hash has come off onto the plate, add a little more oil to the pan and slide the hash back into the pan. Fry the other side of the hash for 5 minutes.
■ Place the frying pan in the oven for 15 minutes, until the hash is cooked all the way through.
■ While the hash is cooking, crack 4 eggs into the pan of boiling water. After the whites have solidified (this should take approximately 2 minutes), remove with a slotted spoon and place on top of the hash. Season each egg and serve.