The hash consists of cubed potatoes, pimiento bell peppers, onions and the duck confit, which are mixed together, garnished with spring onions, and finally topped with a beautifully poached egg – the whites set, but the yolk inside flowy and soft. While I enjoyed the soft but not completely mashed texture of the potatoes, with the sweet bell peppers and onions, I felt that the hash could have done better with a sauce tying the components together as the egg did not sufficiently coat the entire hash.

Also, despite its name, I did not really see the duck confit as the main star of the dish, but rather just a meaty accompaniment to the hash. Not necessarily bad, but I wish it had been a bit more outstanding. Overall, this was alright, but it could do with some tweaks.