Gressingham duck hash with spinach, fried egg and pickled chillies
A delicious brunch or supper idea, use our Bistro confit duck legs or if you have more time slow cook plain legs
- 1 pack Gressingham Bistro confit legs
- 2 large potatoes, peeled
- 1 shallot, peeled and sliced
- 2 eggs
- Good pinch smoked paprika
- 100g baby spinach, washed
- 1 tbsp olive oil
- 2 red chillies, finely chopped on an angle
- 50ml white wine vinegar
- 50g caster sugar
- 50ml water
- Pre heat oven 200oC, Fan180oC Gas mark 6
- Remove duck legs from packaging and place on roasting tray and cook for 35 mins
- Cut the potatoes into approx 3 cm chunks. Boil on a medium heat in salted water until cooked. Drain.
- Put the white wine vinegar, caster sugar and water in a small pan and gently bring to the boil. Take off heat, put in the chillies and allow to cool.
- Once the duck has cooked , shred the meat off the bone in chunks using 2 forks .Place a frying pan on medium heat with the olive oil and fry off shallots for 2 minutes before adding the potatoes. Season with salt, pepper and paprika. Toss the potatoes until they start to brown, your aim is to have a few crispy potatoes and flatten a few of them too. Add add in the duck, roughly stir together and cook for 2 minutes. Take off heat and put the spinach in the pan to wilt.
- Put another frying pan on and put in enough olive oil to fry your eggs. Cook these to your preference.
- To serve divide the duck hash mix onto 2 or 3 plates, top with a fried egg and a few pickled chillies.