Duck and Parsnip Hash with Garlic Mushrooms and Egg
2 duck legs
100ml white wine
200ml chicken stock
1 onion, chopped
Few sprigs thyme
4 parsnips
4 scallions, chopped
1 large egg white
Salt and pepper
200g mushrooms, sliced
1 clove garlic
25g butter
Handful chopped parsley
Oil for cooking
Season the duck with salt. Heat a little oil in a pan and cook duck skin side down until golden the seal on other side. Transfer to a casserole dish. Fry the onion in the fat until soft and add the wine, stock and thyme. Pour over the duck and cover. Cook in a 180oc oven for about an hour and a half or until fork tender. Rest and remove meat from the leg and set aside.
Scrub the parsnips, trim the top, cut in half lengthwise and boil in salted water for 7 minutes. Drain and pat dry. Coarsely grate, season with salt and pepper and mix in the egg white and scallions.
Drizzle oil over the bottom of a pan and place a metal ring in the bottom. Cover the bottom of the ring with parsnip mixture and top with a quarter of the duck. Top with parsnip and press. Remove ring and repeat with the remaining parsnip and duck - you should have 4. Cook until crisp and golden on both sides.
Heat 2 tablespoons of oil in a frying pan and when hot add the mushrooms. Dot the butter around the pan and cook until golden, season with salt and pepper.Add the garlic and cook for a minute. Toss in the parsley.
Fry 4 eggs as you like them.
Top a hash with some mushrooms and a fried egg. Drizzle with good balsamic and parsley and serve.
