Duck hash

Ingredients

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.