Duck and roast potato hash

Serve with a poached duck egg on top for a yummy boxing day brunch.

Serves: 4
5 mins
30 mins


  • 6 duck (or hen) eggs
  • 1 tbsp of white wine vinegar
  • 1 tbsp of plain flour
  • 200g of leftover duck meat, shredded
  • Handful of leftover greens
  • Roast potatoes, mashed


  1. Mix the duck, mashed potatoes, greens, 2 eggs and flour in a bowl. Season with salt and pepper.
  2. Heat a medium non-stick ovenproof frying pan with a little oil, add the mix to the pan, so that it fills the base and fry for 5 minutes until one side is golden and crispy.
  3. Whilst this is frying, fill and place a medium saucepan of water onto boil, and add the white wine vinegar
  4. Place a plate on top of the pan and turn the pan over. Once the hash has come off onto the plate, add a little more oil to the pan and then slide the hash pack into the pan and fry the other side for 5 minutes. Place into the oven for 15 minutes at 200oC, Fan 180oC, Gas Mark 6 to ensure it's cooked all the way through.
  5. Whilst the hash is cooking, crack 4 eggs into the pan of boiling water, these will take about 2 minutes to poach. Remove with a slotted spoon and place on top of your cooked bubble and squeak. Season each egg with salt and pepper and serve.

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.