Crispy duck hash
Sometimes I have a serious lack of inspiration of what to cook for dinner. Today I needed something in the supermarket and as I was wandering about I saw some free range duck! Too good to pass on, it was duck for dinner, the legs to be more precise.
I love crispy duck but after reading some recipes I have worked out a healthier way to cook them and still getting that crispy texture. They cook for quite a while so it is perfect when you are doing other things around the house. One duck leg is enough per person if you are serving the duck as a hash or a salad but if you are serving the duck as a main meat use 2 duck legs per person.
Rosemary infused crispy duck
preparation time 5 minutes
cooking time 2.5 hr
oven 150C or 300F
- 2 duck legs
- 1 bunch of rosemary
- salt & pepper
Rinse the duck legs and pat them dry. Rub them with oil and add salt and pepper all around. Place the rosemary in a roasting tray and place a non stick baking paper below to catch the fat in and to save the dishes as it is so much faster to clean.
Place in the oven and just leave them there for 2.5 hours.
I got started a little late so I did a starter with gravlax, cured salmon. On the news today was a new recommendation that we should eat not five a day of fruit and veg but ten. That could be a bit of a challenge but I thought I had better load up the veg. I mixed some Greek natural yogurt with garlic and added some lime zest and we ate it with the salmon.
I wanted to make crispy duck hash and again, I felt that I should load up on the vegetables! I might have gone a little crazy here but duck is so rich it worked together.
Prepare the vegetables and when the duck is done let it cool whilst the vegetables are cooking.
Crispy duck hash
preparation time 10 minutes
cooking time 15 minutes
- 2 cooked crispy duck legs
- 3 medium potatoes
- 1 onion
- 2 broccoli florets
- yellow pepper
- 1 tsp black sesame seeds
- 1 tsp paprika powder
- 1/4 tsp cayenne pepper
- salt & pepper to taste
I did use vegetables I had in the fridge. Chop all the vegetables.
Put a little oil in the pan and start by pan frying the potatoes. Add the spices and when the potatoes are just about cooked, this should take 5-8 minutes add the remaining vegetables.
Continue to cook on high heat for the remaining time and turn every now and then. When the veg are cooked turn the heat off, use two forks and pull the duck. The skin will be crispy and the meat will be fall of the bone tender, just like crispy duck.
I found some cucumber cress among the micro herbs at the veg monger. They have quite an impressive selection at a very low cost. I used the cucumber cress for garnish, it tastes just like cucumber! If I find seeds I might try and grow some, unless it is just tiny cucumber plant leaves. I liked the crispy duck with the soft vegetables and the hint of spices. I ate it with the last of the garlic yogurt sauce, it was a nice dinner.