
"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.

![DSC_0464](/photos/2014/11/DSC_0464-584x386.jpg)

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

1. Season duck breast with salt and pepper.
2. 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.
3. Let duck breast sit before slicing into chunks.
4. Heat canola oil in a high rimmed large pan.
5. Microwave potatoes for 5 minutes until partially cooked but not soft.
6. Slice potatoes into cubes.
7. Fry potato cubes until crispy and brown.
8. Remove potatoes from oil and immediately sprinkle with sea salt.
9. Drizzle potatoes with the melted duck fat.
10. Plate potatoes and duck with rosemary sprinkled over. Add poached egg on top.


Smoked Duck Hash

smoked-duck-hash


It's that time again. It's time to [Cook the Ducks](/blog/2014/01/dork-burgers/)! Our LA Kings are facing our local rival, the Anaheim Ducks in the NHL playoffs. To rally with Jonathan Quick and Co., we feasted on duck. It's hard to tell who got destroyed worse— our duck tacos to the Ducks in the game one Saturday night. It was actually quite the nail-biter— Kings tied the game with 7 seconds left and won in overtime.

![DSC_0596](/photos/2014/05/DSC_0596-584x359.jpg)

We picked up freshly carved duck breast from our favorite butcher and headed home to create these amazing tacos. It's a perfectly simple recipe, that you can almost squeeze into intermission. With a 400º oven preheating, place an oven-safe skillet over medium heat. Score the fat side of the duck breasts, and season with salt & pepper. Once your pan is hot, sear fat side down for 6 minutes. Flip and sear for another minute. Drain the rendered duck fat and flip the breasts once again. Place the skillet in the oven for 7 minutes to finish cooking.

![DSC_0602](/photos/2014/05/DSC_0602-584x344.jpg)

In the mean time, whip up a batch of [guacamole](/blog/2011/11/holy-guacamole/ "Holy Guacamole"). chop some red onion, and warm a few tortillas. When your duck is finished cooking, let it rest off of the skillet for a few minutes and then slice it thinly. Place a few slices of duck, red onions, fresh cilantro, guacamole, and cheese.

Dig in and savor your Cooking of the Ducks! Go Kings, Go!


#duck

Smoked Duck Hash

[Cook the] Duck Tacos