Ingredients

• 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

Directions

• 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.