Duck Confit and Springtime Hash with Fried Duck Egg

If you cannot find duck you can change this to Chicken.  From Food and Drink Spring 2015.

750 g mini new potatoes, cut into 3/4 inch thick rounds
2 duck legs confit, about 275 g
1 tbsp unsalted butter
Salt to taste
500 g asparagus, tough ends trimmed and cut on the bias into 1 1/2 inch lengths
175 g sugar snap peas ends trimmed, stringed
1 tbsp chopped garlic
1 tsp chopped fresh thyme
2 tbsp chopped parsley
1 tbsp unsalted butter
4 duck eggs
Pepper to taste

1. Place potatoes in a pot of cold salted water over medium high heat.  Bring to a boil and boil for 8 minutes or until tender.  Drain well.  Reserve.
2. Place duck legs, skin side up, in a large frying pan, (ideally cast iron) over medium low heat.  Cook for 12 minutes, turning after fat has begun to render or until duck is warmed through.  Pull meat from bones in largest possible pieces and return skin and any fat to pan.  Cook skin for 10 minutes longer or until browned and crisp.  Remove from pan, chop and reserve, leaving fat in pan.
3. Add butter and potatoes to pan, season with salt, and cook on medium, turning for 8 minutes or until nicely browned.  Remove from pan.
4. Add asparagus and sauté for 2 minutes or until softened.  Add sugar snaps, garlic and thyme and sauté 1 minute longer or until vegetables are tender crisp.  Return potatoes to pan along with duck meat and stir to rewarm and combine.  Add 1 tbsp parsley and season with salt.
5. While hash is warming, heat a large nonstick frying pan on medium low heat.  Add butter, and as soon as it has melted crack eggs into 4 separate corners, cover pan with a lid and cook for 3 minutes or until white is set but yolk is still runny.  Season with salt and pepper and serve onto of hash and chopped crisp skin.  Sprinkle with remaining 1 tbsp parsley.

Makes 4 servings.