Duck Confit Recipe with Chilli-fried eggs

Duck confit hash and chilli-fried eggs

  • serves 3
  • Easy

Want more exciting brunch recipes? Why not try our easy duck confit hash with punchy chilli-fried eggs, it's gluten free, too. Most large supermarkets sell ready-made duck confit in packs, so all you have to do is crisp it up in the oven and toss through the duck-fat-fried potatoes


*This recipe is gluten-free according to industry standards



  • duck leg confit 1 pack of 2 legs (about 450-500g)
  • Charlotte potatoes 750g
  • red onions 2 large, halved and sliced
  • olive oil 2 tbsp, plus a little more for the eggs
  • eggs 4
  • green chilli 1, finely chopped
  • flat-leaf parsley a handful, chopped


  • Step 1

    Cook the duck confit following the pack instructions. While the duck is cooking, boil the potatoes in salted water until tender. Drain the potatoes really well and cut into rough chunks.

  • Step 2

    In a separate frying pan, cook the red onion in the olive oil until soft and caramelised.

  • Step 3

    Scoop 2 tbsp of fat from the cooked duck (or use a splash of olive oil) and heat in a large frying pan. Add the potatoes and cook, tossing now and again until they start to go golden and crisp. Crush a few with the back of a spoon, and add a little more fat if drying out. Keep cooking until the ragged crushed bits are really crisp. Add the caramelised red onions and toss. Pull the duck into chunks and toss with the potatoes.

  • Step 4

    Fry the eggs in a little more olive oil, sprinkling over the chopped chilli as they fry.

  • Step 5

    Stir most of the parsley into the hash then split between 3 plates. Top with an egg each and a bit more parsley.

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Nutritional Information

  • Kcals 824
  • Fat 48.2g
  • Saturates 12g
  • Carbs 41.9g
  • Sugars 7.6g
  • Fibre 7.1g
  • Protein 52.2g
  • Salt 3.1g