Cegin S4C

  • Dan ap Geraint

    Dan ap Geraint

    calendar Thursday, 24 March 2022

  • Duck hash


    • 2 x duck legs
    • 100g x cold mash potato
    • 2 x sliced spring onion
    • 15g x chopped coriander
    • 15g x chinese 5 spice
    • 25g plain flour
    • 2 x duck eggs
    • 25g x balsamic
    • 25g x hoi sin sauce


    • Pre heat the oven to 160c.
    • Place the duck legs in a tray, season well with salt and pepper then bake for 1 hour.
    • Once cooked, shred the duck off the bone and place the meat and the juices into a large bowl.
    • To the bowl, add the mashed potato, spring onion, coriander and 5 spice. Mix well to combine.
    • Mould the hash mix into small patties, then set aside in the fridge until firm.
    • Preheat a frying pan on a medium heat. Add a little oil.
    • Dust the duck patties with a little flour, then fry for 2-3 mins on each side until golden.
    • Once cooked, place onto plates and add the egg into the frying pan.
    • Fry the eggs until cooked then place on top of the plated hash cakes.
    • In a clean bowl, combine the balsamic and hoi sin. Mix well, then serve as a dressing to accompany the duck.

    Recipe by Dan ap Geraint, originally featured on Prynhawn Da.

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