This has been the last meal made with the confit duck we bought. I really can't stress what a bargain the £10 tin was. We got 5 pieces of duck, which has made 3 gorgeous meals - cassoulet, duck confit with white beans - and this hash. And we're still left with a good amount of duck fat for some proper roasters as we head into Sunday Lunch season.
As there's two of us and we got 5 pieces of duck we were scratching our heads for what to do with the last piece. Thinking about it now we could have made Michel Roux's duck and mushroom pudding, which will be on the menu when we next have some confit duck. Instead we chose to make a hash, it seemed like a good excuse to cook some spuds in duck fat.
That's how we started things. Peeled potatoes, enough for two, chopped and par-boiled. As they steamed dry I got the confit duck into the frying pan with some chopped shallot. The gorgeous fat soon renders and the meat begins to fry. As it's tender already it only takes a few minutes before it starts to fall apart which means you can remove the bones.
With the duck and shallots sizzling away I added the potatoes to give them a chance to get brown and crispy.
As it is, those 3 ingredients would make a very nice meal. But I really wanted to try and produce a really balanced dish and I thought that I needed to add something to cut through all the richness, so I added a couple of dessert-spoonfuls of chopped capers. That just about did it. A generous squeeze of lemon juice and some chopped parsley did the rest.
It was a lovely meal, the only thing missing was poached egg, duck egg ideally, but other than that it was a fine way to use the last piece of duck confit. I can't wait to buy some more!