• 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

Pickled chillies

  • 2 red chillies, finely chopped on an angle
  • 50ml white wine vinegar
  • 50g caster sugar
  • 50ml water


  1. Pre heat oven 200oC, Fan180oC Gas mark 6
  2. Remove duck legs from packaging and place on roasting tray and cook for 35 mins
  3. Cut the potatoes into approx 3 cm chunks. Boil on a medium heat in salted water until cooked. Drain.
  4. 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.
  5. 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.
  6. Put another frying pan on and put in enough olive oil to fry your eggs. Cook these to your preference.
  7. To serve divide the duck hash mix onto 2 or 3 plates, top with a fried egg and a few pickled chillies.