• 2 x duck legs
• 100g x cold mash potato
• 2 x sliced spring onion
• 15g x chopped coriander
• 15g x chinese 5 spice
• 25g plain flour
• 2 x duck eggs
• 25g x balsamic
• 25g x hoi sin sauce

• 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.