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Duck hash with fried eggs and pickles
Fruit and vegetables
1 small pointed
cabbage
4 fat
garlic
cloves, thinly sliced
200g/7oz
beetroot
, peeled, thinly sliced
150g/5½oz leftover cooked
Savoy cabbage
pinch
chilli
flakes
Cooking ingredients
3 tbsp
sea salt
50g/1¾oz golden
caster sugar
100ml/3½fl oz raw cider
vinegar
pinch
sea salt
Dairy, eggs and chilled
oil, for frying
eggs
2–4 free-range
eggs
Meat, fish and poultry
150g/5½oz leftover roast
duck
(or alternatively use other meat), pulled into strands
Other
150g/5½oz leftover
roast potatoes
, cut into 1cm/½in pieces
2 tbsp
goose fat
or oil
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