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There’s a great deal to be said for the wonder of leftovers (although I have to say that I draw the line at bubble & squeak). Some of them are almost better than the original, but all depend on the quality of the first meal.

Seeing as how only half the duck meat went following the Aromatic Duck experience, it was unanimously decided that the remains should be treated with respect whilst being prepared for dutiful scoffing. Thus was born duck hash. Such as it is.

A few simple additions made for a wonderful and gently perfumed meal.

Ingredients

  • Handful potatoes, peeled and small dice
  • 1 large red onion (I will admit that I used half a small red onion, a very small regular onion and another whole small red onion – feel free to adjust up and down as you like!)
  • 2 stalks celery, small dice
  • 2 small carrots, small dice
  • 4 small garlic cloves, crushed
  • ginger, minced (amount depends on your taste)
  • Half teaspoon ground cumin
  • Half teaspoon ground coriander
  • 3 or 4 flat green beans, small chop
  • Pepper
  • Pre-cooked meat, cubed (in this instance around half a duck)

Method

  • Boil potatoes (you can add mint/salt as you would normally) until tender. Drain.
  • Fry chopped onion, celery & carrot in a little oil and/or butter until just soft.
  • Add garlic and ginger and fry off a little, adding the spices and pepper to taste.
  • Add beans, potatoes and meat.
  • Cook until meat and beans are warmed through.

This was served with a portion of cavolo nero (Italian kale). I didn’t do anything fancy with this – I simply boiled it for a few minutes. Had I been clever I would have steamed it in a saucepan in a half inch or so of water, ground pepper and melted butter, with the lid on, for a few minutes.

Duck Hash served with cavolo nero

Duck Hash served with cavolo nero

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