DUCK AND EGG RECIPES

Steps:

• 1)Preheat oven to 325?F. Heat a Dutch oven or large skillet over medium-high heat. Season the duck legs on all sides with the salt and pepper and sear, skin side down, until browned. Flip the legs and sear; remove and set aside.
• Add the onion, garlic, and thyme to the pan and cook, stirring, for 6 minutes, or until onions are soft and golden brown. Return the legs to the pan, skin side up, and add enough water to reach halfway up the legs.
• Cover the pan and transfer to the oven. Braise for 1½ to 2 hours, turning the legs halfway through. The meat should be tender and easy to pull from the bone. Cool the legs in the cooking liquid at room temperature. Strain the liquid. Pick the meat from the duck legs, discarding bones and skin. Roughly chop meat and onion mixture; reserve.
• 2) Place the potatoes in a medium pot with a large pinch of salt and enough water to cover them. Simmer until cooked through, about 20 minutes. Drain and refrigerate the potatoes, covered, until chilled, then cut into rough ½" cubes.
• Preheat oven to 350°F, then heat the olive oil in a medium-size skillet over high heat. Add the mushrooms, sprinkle with salt and pepper, and sauté until they are golden brown and tender. In a large bowl, combine the mushrooms with the chopped-duck mixture, potatoes, cheddar cheese, parsley, and cayenne; adjust seasoning with salt and pepper.
• Melt butter in a 10" cast-iron skillet or 2-quart casserole dish. Pack the hash mixture into the pan. Using a large spoon or ladle, press six holes into the hash, one in the middle and five around the perimeter.
• Bake for 25-30 minutes, until golden brown and crusty. Crack the eggs into the holes, sprinkle eggs with salt and pepper, and return to the oven. Bake for approximately 8 minutes, or until egg whites are set. Serve immediately.

Steps:

• 1. Cook the potatoes in boiling water until cooked but not too soft, then set aside to cool.
  2. Cook the broad beans in boiling water for 2 to 3 minutes, or until tender. Drain, then refresh in cold water. When the beans are cool enough to handle, peel the outer skins.
  3. Finely chop the spring onions and chilli. Heat the oil in a 23cm pan and fry the spring onions and chilli over a medium heat for 2 minutes until soft.
  4. Slice the cooled potatoes, add to the pan and cook gently for 2 minutes.
  5. Chop the dill, add to the eggs and beat. Season well.
  6. Preheat the grill to high. Add the broad beans and peas to the pan and stir to combine. Tip in the beaten eggs and cook over a medium heat for 4 minutes, until starting to set.
  7. Remove the pan from the heat, place under the grill and continue cooking the frittata until golden.
  8. Leave to cool slightly, then place a large plate upside-down over the pan and carefully turn it over so that the frittata falls onto the plate. Serve scattered with cress and fresh goat’s cheese.