* 2 large or 4 small duck legs * 300g goose or duck fat * 6 garlic cloves, peeled and halved * 1 bay leaf * a few thyme sprigs * 10 black peppercorns * 2 medium onions, finely sliced * 350g medium potatoes, boiled in their skins, peeled and cut into rough chunks * 1 tbsp Worcestershire sauce * oil, for cooking * 4 duck eggs
**For the sauce**
* 2 tbsp brown sauce * ½ tbsp red wine vinegar * 1 tbsp rapeseed oil
**Directions**
1. Preheat the oven to 175C/155C fan/gas mark 3½. 2. Put the duck legs in a tight-fitting pan with the goose or duck fat, garlic, bay leaf, thyme and peppercorns. 3. Add a teaspoon of sea salt, cover with a lid or foil and cook in the oven for about an hour and a half, or until the meat is soft and coming away from the bone. 4. Leave the fat to cool a little and strain into a container or preserving jar – you’ll need some for this recipe and can store the rest in the fridge to use for roasting potatoes. 5. Take a spoonful or so of the duck fat and fry the onions in a thick-bottomed pan with the lid on for 5-6 minutes, until they are soft, stirring occasionally. Then remove the lid and turn up the heat to give them a little colour. Tip into a mixing bowl. 6. Heat some more duck fat in the pan until it is very hot and cook the potatoes until they are lightly coloured, then add them to the onions. 7. Remove the meat from the duck legs and cut into chunks, along with the skin, about the same size as the potatoes. Add to the bowl with the potatoes and onion, and mix well with your hands to crush the potatoes a little. Season and add the Worcestershire sauce to taste. 8. Mould the mixture into four flat, roughly 8cm cakes, with the help of a stainless-steel mould or just by hand using a palette knife, then refrigerate on a tray for a couple of hours or overnight. 9. To cook, heat some oil in a non-stick frying pan and cook the cakes for about 3-4 minutes on each side until golden and crisp. Keep them warm in the oven once they are cooked. 10. Whisk the sauce ingredients together and dilute with a little water if you like. 11. When the hashes are cooked, fry four duck eggs to your liking, transfer the hashes to warm plates and slide a fried egg on to each one. Spoon the sauce around and serve.
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**Credit For This Recipe Belongs To** [**Mark Hix**](https://www.telegraph.co.uk/recipes/0/mark-hixs-delicious-duck-hash-recipe/)
Serves 4
**Ingredients**
* 2 large or 4 small duck legs
* 300g goose or duck fat
* 6 garlic cloves, peeled and halved
* 1 bay leaf
* a few thyme sprigs
* 10 black peppercorns
* 2 medium onions, finely sliced
* 350g medium potatoes, boiled in their skins, peeled and cut into rough chunks
* 1 tbsp Worcestershire sauce
* oil, for cooking
* 4 duck eggs
**For the sauce**
* 2 tbsp brown sauce
* ½ tbsp red wine vinegar
* 1 tbsp rapeseed oil
**Directions**
1. Preheat the oven to 175C/155C fan/gas mark 3½.
2. Put the duck legs in a tight-fitting pan with the goose or duck fat, garlic, bay leaf, thyme and peppercorns.
3. Add a teaspoon of sea salt, cover with a lid or foil and cook in the oven for about an hour and a half, or until the meat is soft and coming away from the bone.
4. Leave the fat to cool a little and strain into a container or preserving jar – you’ll need some for this recipe and can store the rest in the fridge to use for roasting potatoes.
5. Take a spoonful or so of the duck fat and fry the onions in a thick-bottomed pan with the lid on for 5-6 minutes, until they are soft, stirring occasionally. Then remove the lid and turn up the heat to give them a little colour. Tip into a mixing bowl.
6. Heat some more duck fat in the pan until it is very hot and cook the potatoes until they are lightly coloured, then add them to the onions.
7. Remove the meat from the duck legs and cut into chunks, along with the skin, about the same size as the potatoes. Add to the bowl with the potatoes and onion, and mix well with your hands to crush the potatoes a little. Season and add the Worcestershire sauce to taste.
8. Mould the mixture into four flat, roughly 8cm cakes, with the help of a stainless-steel mould or just by hand using a palette knife, then refrigerate on a tray for a couple of hours or overnight.
9. To cook, heat some oil in a non-stick frying pan and cook the cakes for about 3-4 minutes on each side until golden and crisp. Keep them warm in the oven once they are cooked.
10. Whisk the sauce ingredients together and dilute with a little water if you like.
11. When the hashes are cooked, fry four duck eggs to your liking, transfer the hashes to warm plates and slide a fried egg on to each one. Spoon the sauce around and serve.