- 4 duck legs
- 500g/1lb oz duck fat
- 2 onions, finely sliced
- 150g/5oz duck (or chicken) livers, trimmed
- 2 large Maris Piper potatoes, peeled, cut into 2cm/½in dice
- Tabasco sauce
- Worcestershire sauce
- 4 duck eggs
- 1 pomegranate, seeds only
- 1 small celeriac, finely sliced
- small handful fresh flatleaf parsley, leaves only
- 6 breakfast radishes, finely shredded
- 1-2 tbsp truffle oil
- 2 tsp lemon juice
- 50ml/2fl oz extra-virgin olive oil
- For the duck hash, preheat the oven to 120C/250F/Gas ½.
- Place the duck legs in a small roasting tray and cover with the duck fat. Cover the tray with aluminium foil and cook for 4 hours.
- Drain and reserve the duck fat then leave the legs until cool enough to handle. Remove the duck meat from the bones and set aside. Reserve the duck skin.
- Increase the oven to 170C/325F/Gas 3.
- Bake the reserved duck skin in the oven for 4-5 minutes, or until crisp and golden-brown. Set aside to cool then break up into pieces.
- Heat a little reserved duck fat in a frying pan and cook the onions for 5-10 minutes, or until caramelised. Remove the onions and set aside.
- Heat a little more reserved duck fat in the frying pan and cook the duck livers for 3-4 minutes on each side. Drain the livers on kitchen paper, then chop and add to the duck leg meat.
- Cook the diced potato in salted boiling water for 4-5 minutes, or until just cooked. Drain, then return to the pan and shake a little to roughen the edges. Set aside to cool.
- Preheat a deep-fat fryer to 130C/265F (check using a digital thermometer). (CAUTION: Hot oil can be dangerous. Do not leave unattended).
- Cook the potatoes in for 6-8 minutes, or until crisp, but pale. Set aside to drain on kitchen paper.
- Increase the fryer to 180C/350F. Return the potatoes to the deep-fat fryer for 2-3 minutes, or until crisp and golden-brown. Set aside to drain on kitchen paper.
- Heat two tablespoons of the reserved duck fat in the frying pan used to cook the onions and add the duck meat and cooked onions. Fry for 2-3 minutes, then add the fried potatoes and season with the Tabasco and Worcestershire sauce. Stir through the duck skin.
- For the salad, place the pomegranate, celeriac, parsley and radish into a bowl.
- Whisk the lemon juice and olive oil together until well combined.
- Heat a little duck fat in a frying pan and fry the duck eggs until cooked to your liking.
- To serve, dress the salad with the lemon dressing, a little truffle oil and sea salt.
- Press the duck hash into a 9cm/3½in ring mould, then carefully remove the mould. Repeat on the remaining serving plates.
- Using the same mould cut out each fried egg around the yolk and place on top of hash. Pile the salad alongside.