Instructions: Toss together potatoes, duck, shallot, salt, pepper and thyme. Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. When oil is hot, loosely arrange half of potato-duck mixture over bottom of pan. Dont press down potatoes; air between potatoes keeps center from becoming soggy. Cook hash without turning until bottom of potatoes is dark golden brown, about 5 minutes.

Drizzle 1 teaspoon oil over uncooked side of potatoes. Shake pan to loosen hash and flip over, or, if youre not so daring, turn hash over with pancake turner. If hash falls apart, just push it back together and gently pat down. Reduce heat to medium and cook 5 more minutes, until potatoes are done and dark golden brown on bottom. Keep warm in 200 degree oven.

Heat additional 1 tablespoon oil in same skillet, add remaining hash and fry as above, adding remaining 1 teaspoon oil before turning hash as before.

Stir together sour cream and horseradish. Divide hash among 4 plates and serve each with dollop of sauce. Garnish with chopped parsley.

This recipe yields 4 servings.

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