Allegretto Vineyard Resort's Pan Seared Duck Hash with Quail Eggs

Duck hash with quail eggs

A hearty and complete dish great for breakfast or brunch! 

Servings: 4

Cook Time: 2 1/2 hours

Source: Recipe and photo courtesy of Allegretto Vineyard Resort.


¼ cup grape seed oil in total
4 each duck legs and thighs
kosher salt
freshly ground pepper
2 cups fresh orange juice
2 small russet potatoes, diced
½ medium whole yellow onion, diced
½ tablespoon Italian parsley, chopped
¼ tablespoon garlic powder
½ tablespoon onion power
½ teaspoon ground coriander
½ teaspoon ground ginger
8 quail eggs
organic greens


Preheat oven to 350° F.

Heat a roasting pan to medium heat on stove. Add 1/8 cup oil and duck legs and season with a pinch of salt and grind a bit of fresh black pepper on the duck. Brown duck legs well and deglaze pan with orange juice.

Cover and braise in oven for about two hours. Check duck after an hour and add water to moisten if pan is drying out. Cook duck until tender and falling off bone. Cool.

While duck is finishing in oven, cook potatoes in salted boiling water until fully cooked.

Remove, strain potatoes, and run cold water over them to stop the cooking.

After duck has cooked and cooled, remove duck meat and discard skin and bones.

Sauté onions in 1/8 cup oil of grape seed oil until fully cooked.

In a mixing bowl place cooked duck, cooked potatoes and sautéed onions, mix in parsley, garlic powder, onion powder, coriander, and ginger. Mix all ingredients together and season with salt and pepper to taste.

Separate duck hash mixture into 8 patties and brown them to order, garnish hash with the quail eggs cooked sunny side up and serve with some local organic greens.

Recipe Courtesy Of

Allegretto Vineyard Resort

Allegretto Vineyard Resort is a stunning Mediterranean-inspired luxury property nestled on 20 acres of vineyards and olive and fruit trees.