Crusty Duckling Hash

Note from Cheri: This unique recipe comes to us from Zinfandel, a wonderful Chicago restaurant. Chef Susan Goss specializes in authentic American regional cuisine and the restaurant's menu changes quarterly to reflect the country's culinary melting pot. Follow this link to read Lee Maloney's profile of this fabulous restaurant and the husband and wife team behind it. Susan likes to serve this hash with her Watercress, Pecan & Blue Cheese Salad.

2 C roasted duck meat, diced 2 C small red potatoes, quartered 1/2 C red onions, thinly sliced 1/4 C each: red & yellow peppers, thinly sliced 2 cloves garlic, minced 2 T olive oil 1 1/2 tsp. chili powder 2 T tomato based barbecue sauce (follow think for Zinfandel's recipe) 1 T Worcestershire Sauce 1 T basil leaves, chiffonade 1/2 tsp. kosher salt 12 twists of a pepper mill (about 1/2 tsp.) 1/2 C plain mashed potatoes

Serves 6 Pre-heat oven to 400° F. Place duckling meat in a large bowl and set aside. In another bowl, toss potatoes, onions, peppers and garlic with olive oil and chili powder. Spread them on a baking sheet and roast in pre-heated oven until tender, about 20 minutes. Scrape potatoes and vegetables into bowl with duckling. Add barbecue and Worcestershire sauces, basil, salt and pepper. Mix well, then add mashed potatoes and blend thoroughly. Taste and correct seasonings. At this point, the hash may be refrigerated, tightly sealed, for 2 days. Divide hash into 6 portions. Shape into cakes as you would a hamburger or using a ring mold. Let chill for one hour, or overnight. Heat enough olive oil in a skillet to film the bottom. When almost smoking, add as many hash cakes as can fit, leaving 1" of space between each. Lower heat and sauté over medium heat until hash is crusty on the bottom. Flip the hash and cook the other side till browned and crusty. Repeat until all cakes are cooked. Serve with Watercress, Pecan and Blue Cheese Salad.