Hangover Brunch: BBQ Duck HashMay 5, 2009
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.