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Confit Duck Hash with Fried Duck Egg and Celeriac Salad

Sophisticated duck hash with caramelised onions, crispy potatoes, and duck livers, topped with fried egg and a truffle celeriac salad.

DuckHigh ProteinGourmetSpecial OccasionBrunch
Estimated Nutrition
Calories
1205.1
kcal / serving
4820.5 kcal total
Carbs
26.4g
per serving
105.6 g total
Fat
107.7g
per serving
430.8 g total
Protein
35.6g
per serving
142.4 g total
Cook Time
270
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
1
to taste
Tabasco Sauce
1
to taste
Worcestershire Sauce
Dairy
4
piece
Duck Egg
Fruits
1
piece
Pomegranate
seeds only
2
tsp
Lemon Juice
Meat
4
piece
Duck Leg
150
g
Duck Liver
trimmed; chicken livers are a valid substitute
NutsSeeds
1
handful
Flat leaf Parsley
leaves only
OilsFats
500
g
Duck Fat
1.5
tbsp
Truffle Oil
50
ml
Extra Virgin Olive Oil
Vegetables
2
piece
Onion
finely sliced
2
piece
Maris Piper Potatoes
peeled, cut into 2cm dice
1
piece
Celeriac
small, finely sliced
6
piece
Breakfast Radish
finely shredded

Method

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