Duck and Sweet Potato Hash with Quail Eggs, Sunny Side Up
Patties of duck and sweet potato put a new spin on hash. This tasty, innovative dish is equally scrumptious at breakfast or as an appetizer or entrée at dinnertime.
Ingredients
- Duck Stock - 2 cups (see Basics)
- Duck Breasts - four, 4-ounce,skin removed (the chef suggests leaving some fat on for added flavor)
- Sweet potatoes - 2 medium, peeled and diced
- Onion - 1 small, peeled and diced
- Fresh Thyme - 4 sprigs
- Italian Parsley - 1⁄4 cup, chopped
- Salt and pepper to taste
- Clarified Butter (see Basics) - 2 tablespoons
- Quail Eggs - 4, fresh (or small chicken eggs)
- Basil and Tomato Broth with Fresh Chanterelles (recipe follows) - 1, skinned, seeded, and chopped
- Mixed Fresh Parsley and Celery leaves - 2 tablespoons, chopped,
Instructions
In a small saucepan bring the duck stock to a simmer over medium-high heat. Continue to simmer the stock about 15 minutes or until reduced by half.
Cut the duck breasts into 2-inch pieces, and transfer to the mixing bowl of a food processor fitted with a metal blade. Chop the meat coarsely, being careful not to over-process.
Place the sweet potatoes in a large pot. Add lightly salted water to cover by 1 inch. Bring the water to a boil over high heat. Reduce the heat to a simmer and cook the potatoes uncovered for 5 to 7 minutes or until barely cooked. They should still be firm. With a long-handled strainer remove the potatoes to a stainless steel bowl. Add the duck, onion, thyme, parsley, salt, and pepper and mix together. Form the mixture into 4 patties.
In a medium saute pan or skillet heat the clarified butter over medium-high heat and place the patties in the skillet with a pancake turner. Saute the duck patties 2 minutes on each side or until browned, but not over-browned. They are done to medium rare when just barely resilient to the touch. Remove to hot plates.
While the duck patties are cooking, begin the eggs. In a second small skillet warm 2 tablespoons of clarified butter, and fry the eggs sunny side up until set, or to the desired firmness.
Place a duck patty on each of 4 serving plates. Place one egg on top of each of the duck patties. Drizzle 1⁄4 cup of the reduced duck stock around the patty. Garnish each plate with 1 tablespoon of chopped tomatoes and 1⁄2 tablespoon of the chopped greens.
