Grilled Duck Cake On a Sweet Potato and Mushroom Hash

Ingredients – Serves 4

1 whole duck                                                              
2 shallots finely diced                                                           
1 clove garlic, minced                                                          
1 teaspoon lemongrass                                               
¼ teaspoon freshly finely minced ginger                       
2 eggs                                                                                   
Small bunch of coriander                                               
Rocket leaves for garnish
Salt & pepper

Chilli Mango Salsa

1 large mango ripe but firm
1 small red pepper, finely diced
1 small Spanish onion, medium dice
1 clove garlic
1 bird’s eye chilli finely minced
Juice of 1 lime
2 teaspoons basil

Method - The Meat

Remove meat from the duck; discard all the skin and fat from the breast and legs.  Cut the breast meat into 1cm / ½ inch dice. Take the leg meat off the bones, mince, and add to the diced breast meat in a mixing bowl.  Add shallots, garlic, lemon grass, ginger, coriander, eggs and salt and pepper.  Mix well and form into patties, cover and refrigerate. To cook the duck cakes, heat a large heavy frying pan with a little olive oil.

Mango Salsa

Cut the mango flesh into 1cm / ½ inch dice.  Roast the red peppers peel then dice and add to the mango also chopped onion, garlic, chilli, lime juice, and chopped basil.  Very gently mix all the ingredients together and add freshly grated salt and black pepper, refrigerate for at least an hour. 

Sweet potato hash

Olive oil
¼ cup pine nuts
1lb assorted fresh mushrooms
2 shallots finely chopped
3 maris piper potato, cut into ½ inch cubes
3 sweet potatoes cut into ½ inch cubes
½ large red onion finely chopped
2 cloves of garlic, finely chopped
(½ bunch of coriander optional)
(2 tablespoons balsamic vinegar optional)

To Prepare the Hash Pre-heat the Oven to 375f/gas 5/190c
Spread the pine nuts on a baking sheet and toast for 5 minute until golden brown, set aside.
Melt 1 tablespoon butter and 1 tablespoon of olive oil in a large pan, add half of the mushrooms and sauté over a high heat for 5 minutes or until golden and all the liquid has evaporated.  Transfer to a bowl and repeat the process with the remaining butter and olive oil, add mushrooms, shallots, and garlic to the pan and cook until they are translucent, season with salt and pepper.  Set aside.
Bring 2 medium saucepans of salted boiling water to a boil; cook the Maris pipers until just tender.  Cook the sweet potato until tender, drain and transfer the potatoes to a large bowl.

Heat 1 tablespoon of peanut oil in a large pan, add the red onion, and cook over a medium heat stirring for about 5 minutes.  Add half the potatoes and cook for about 5 minutes or until tender and golden brown.  Transfer the potatoes to a large bowl.  Add the remaining oil to the pan and repeat the process, finally add the mushroom mixture to the potatoes adjust seasoning.

Carefully take the skin off the duck legs and flake the duck meat into the hash mixture.