Smoked Duck Hash
"Cooking the ducks" by making some duck themed meal became a thing for us last hockey season when the Kings played the Ducks in the playoffs. Now any time we watch the Kings play the Ducks, we have to have a meal featuring duck in some way shape or form. When the Kings and the Ducks were scheduled to play on a Saturday around lunch, we decided to feature duck in a classic breakfast hash. Dustin makes the best crispy breakfast potatoes, so we knew we couldn't go wrong with potatoes and duck topped with fried eggs.
We saw smoked duck sitting next to the regular duck breast, so on a whim, we purchased the smoked version. I'm not sure I'll ever buy regular duck breast again. There was such a richness to the smoked duck and really made the dish.
Smoked Duck Hash
- 2 smoked duck breasts
- 2 russet potatoes, cleaned
- canola oil
- 2 eggs, poached
- rosemary
- salt & pepper
- Season duck breast with salt and pepper.
- In a large cast iron skillet over medium-high heat, sear duck breasts skin side down for 7 minutes. Flip and sear for 4 minutes 0r until duck is medium rare.
- Let duck breast sit before slicing into chunks.
- Heat canola oil in a high rimmed large pan.
- Microwave potatoes for 5 minutes until partially cooked but not soft.
- Slice potatoes into cubes.
- Fry potato cubes until crispy and brown.
- Remove potatoes from oil and immediately sprinkle with sea salt.
- Drizzle potatoes with the melted duck fat.
- Plate potatoes and duck with rosemary sprinkled over. Add poached egg on top.