Photo: Anna Pelzer
Confit duck hash with a fried duck egg and celeriac, radish, pomegranate and truffle salad
30 ingredients
30 min
Serves 4
openrecipes
This sophisticated recipe would make a knockout brunch or a classy starter for a dinner party.
Estimated Nutrition (whole recipe, rough)
920
Calories
58g
Protein
47g
Fat
68g
Carbs
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Duck | 100g cooked with skin | 337 |
| Chicken Liver | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Pomegranate | 1/2 cup seeds (87g) | 72 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Sauce | not in our table | 0 |
| Celeriac | not in our table | 0 |
| Truffle | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 duck
- 500g/1lb oz duck fat
- 2 onions
- 150g/5oz duck (or chicken) livers
- 2 large Maris Piper potatoes
- sauce Tabasco
- Worcestershire sauce
- 4 duck
- 1 pomegranate
- 1 small celeriac
- small handful fresh flatleaf parsley
- 6 breakfast radishes
- 1-2 tbsp truffle oil
- 2 tsp lemon juice
- 50ml/2fl oz extra-virgin olive oil
- 4 duck
- 500g/1lb oz duck fat
- 2 onions
- 150g/5oz duck (or chicken) livers
- 2 large Maris Piper potatoes
- sauce Tabasco
- Worcestershire sauce
- 4 duck
- 1 pomegranate
- 1 small celeriac
- small handful fresh flatleaf parsley
- 6 breakfast radishes
- 1-2 tbsp truffle oil
- 2 tsp lemon juice
- 50ml/2fl oz extra-virgin olive oil
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes