Pheasant Hash with a Fried Duck Egg and Worcestershire Sauce Dressing

Pheasant Hash

with a Fried Duck Egg and Worcestershire Sauce Dressing. 

Serves 6 - 8

INGREDIENTS FOR THE HASH:

1kg of ¾ cooked baking potatoes
300g Poached pheasant leg meat (Picked from the bone with no sinew or skin)
100g Shallots (finely chopped)
2 Teaspoons fresh thyme leaves (finely chopped)
50g Butter
100Ml Farrington’s Mellow Yellow rapeseed oil
6 Fresh Duck eggs
Watercress to garnish

METHOD:
Sweat the shallots and thyme in butter with no colour.  Drain on a cloth and leave at room temperature
Remove inside of potato from skin and grate on a grater. Keep warm.
Mix picked Guinea fowl meat, potatoes and shallots together and season well.
Make a small test by pan frying a small amount in olive oil to check the seasoning is correct.
Put 65g of mix into round moulds and chill for minimum 3-4 hours.

WORCESTERSHIRE SAUCE DRESSING

INGREDIENTS:
200Ml Worcestershire sauce
100Ml Apple juice
100Ml Farrington’s Mellow Yellow rapeseed oil

METHOD:
Place the Worcestershire sauce and the apple juice in a thick bottomed saucepan and bring to the boil. Reduce to 150ml.
Add the rapeseed oil and whisk together.
Place into a suitable container / bottle and refrigerate until needed.

TO SERVE:
Heat a tick bottomed frying pan to a medium heat and add a little rapeseed oil.
Add the pheasant hash and colour to an even golden brown on each side.
Fry the duck eggs in a separate frying pan with the remaining rapeseed oil and season the top of the duck egg with a little cracked black pepper.
Place the hot golden brown pheasant hash in the middle of a serving plate and place the fried duck egg on top.
Spoon the Worcestershire sauce dressing around the hash and garnish with some picked watercress leaves.