Don’t fear the hook.
Asian markets offer amazing barbecue duck, but you need to get past the shock of seeing it hanging in the front window.
One of my favorite morning-after-drinking-recipes is hash made with the meat of one of those glorious mallards topped with a poached egg. You can do all the prep the night before, toss it all in one container and fry it up in the morning.
- 1 barbecue duck
- 1 large sweet potato, peeled
- 1 large potato, peeled
- 2 medium carrots, peeled
- 4 scallions, cut to 1/2 inch lengths
- 1 tablespoon unsalted butter
The day before:
- Remove duck meat from bones, separate meat from fat and skin and cut both piles into 1/2-inch pieces.
- Boil sweet potato, potato, and carrots until cooked, cut into 1/2 inch cubes and combine with scallions and meat.
- Add skin/fat to a hot pan to render fat and crisp skin. Pour off fat, add butter and reserve for the morning.
- Add crispy duck skin to other ingredients. Season with salt and pepper to taste and refrigerate covered.
In the morning:
- Add 4 tablespoons fat to a wok or large skillet. Once hot, add hash and stir fry until crispy and brown on the edges.
- Serve on a bed of greens with a poached egg on top and hot sauce on the side.