Gressingham duck hash with spinach, fried egg and pickled chillies Recipe · Gressingham
Try duck hash with spinach, fried egg and pickled chillies for a bold, hearty brunch.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gressinghamduck.co.uk.
Ingredients
- 1 pack Gressingham Bistro confit legs
- 2 large potatoes, peeled
- 1 shallot, peeled and sliced
- 2 eggs
- Good pinch smoked paprika
- 100g baby spinach, washed
- 1 tbsp olive oil
- 2 red chillies, finely chopped on an angle
- 50ml white wine vinegar
- 50g caster sugar
- 50ml water
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