Duck Hash with Poached Eggs
1 1/2 lbs Fresh ground duck meat
3 Strips Bacon- small diced.
3 Tbsp Spice Union Wild Game Seasoning
1 ea Fresh medium onion- small dice
1 ea Fresh garlic clove- crushed
4 ea Red bliss potatoes- large dice and blanched
2 Tbsp Butter
2 Tsp White vinegar
8 ea Fresh Xtra large eggs
1 ea Fresh French baguette
Prepare the duck hash:
Fill a medium size saucepan with water, add the vinegar, cover and bring to a simmer.
Preheat a large sauté pan to medium heat.
Place the bacon into the sauté pan and brown until the the bacon fat is rendered.
Add the ground duck meat to the sauté pan and cook until the ground duck meat is nicely browned.
Add the Spice Union Wild Game Seasoning, onion and garlic to the sauté pan and cook just until the onion is translucent.
Add the red bliss potatoes and butter to the sauté pan, cover the pan and cook for 5 minutes.
Leave the cover on the duck hash and set aside to keep warm until the eggs are cooked.
Poach the eggs:
Crack the eggs into custard cups; one in each cup.
Stir the water to create a gentle whirlpool and gently slip the eggs into the simmering water.
Simmer the eggs for 3 minutes.
Plate the duck hash between 4 plates.
Using a slotted spoon, remove the eggs from the water, catching any dripping water with a towel.
Place the poached eggs over the duck hash and serve immediately with the baquette slices on the side.