Duck Hash
serves 4
I always end up with leftover duck, like when I make this Duck Breast Salad. Duck hash is a succulent and unexpected dish that's festive enough for company and a perfect solution to leftovers.
Like this recipe? Find more like it in one of Barbara Kafka's many excellent cookbooks.
3 tablespoons rendered duck fat
2 cups chopped white cabbage (3/4 inch pieces)
1 cup chopped onion
1 3/4 cups cubed cooked skinned and boned duck meat (1 inch pieces)
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup duck stock
2 tablespoons celery leaves
1 tablespoon celery seed
2 teaspoons kosher salt
freshly ground black pepper
1 cup bread crumbs
prep: 15 minutes
total: 50 minutes
skillet
large mixing bowl
small saucepan
baking pan
1. In a skillet, heat 2 tablespoons rendered duck fat. Add the cabbage and cook slowly until transparent, about 5 to 7 minutes. Do not brown. Lift the wilted cabbage to a large mixing bowl. Leave the fat in the pan.
2. In the same skillet, put the remaining tablespoon duck fat, and cook the onions until soft and transparent. Add to the cabbage. Add the duck meat to the bowl.
3. In a small pan, melt 2 tablespoons of the butter. Add the flour and cook, stirring constantly, for 5 to 7 minutes to make a light roux. Slowly stir in the stock. Mix well. Bring to a boil and lower the heat. Allow the sauce to simmer for 5 minutes. Stir in the celery leaves and set aside to cool. When cool, add to the duck mixture. Stir in the celery seed, salt, and pepper.
4. In a small pan, melt the remaining tablespoon of butter and remove from the heat. Stir in the bread crumbs. Set aside.
5. Heat the broiler until hot. In a baking pan, form a round loaf with the hash. Cover with a layer of buttered bread crumbs. Put under the broiler for 3 to 5 minutes, or until nicely brown.
