Recipe: Tasty Duck Confit Hash

Delicious, fresh and tasty.

Duck Confit Hash. Hash has never been so decadent. Pieces of duck confit, tender vegetables, and golden-brown potatoes meld with a lavish drizzle of heavy cream and Madeira to create a breakfast centerpiece. Why not try our easy duck confit hash with punchy chilli-fried eggs, it's gluten free, too.

Duck Confit Hash Duck legs that are already made into confit can be found at most upmarket grocery stores. I have even seen them at the supermarket during holiday season. They are legs that have been slowly cooked in duck fat for many hours until. You can cook Duck Confit Hash using 11 ingredients and 21 steps. Here is how you achieve it.

Ingredients of Duck Confit Hash

  1. It's 4 of duck legs.
  2. It's 2 of purple turnips.
  3. It's 1 of parsnip.
  4. It's 1 of sweet potato.
  5. It's 1-2 cups of snap peas.
  6. You need 6 of eggs.
  7. It's of Pickled beets.
  8. Prepare of Baby arugula.
  9. It's of Olive oil.
  10. You need of Sea salt.
  11. Prepare of Pepper.

I made this duck confit potato hash for dinner one evening for us making it an even more flexible recipe. It works for breakfast, brunch, luncheons, or dinner. Enjoy this recipe and have a wonderful weekend! Place the duck legs in a small roasting tray and cover with the duck fat.

Duck Confit Hash instructions

  1. Poke holes in duck fat using grill fork.
  2. Salt and pepper both sides of the duck legs.
  3. Place in bag and brine overnight (~8 hours).
  4. Preheat oven to 250°F.
  5. Place duck legs fat side down in grey stock pot.
  6. Pour a little bit of water in stock pot.
  7. Cook covered for 2 hours.
  8. Flip, cook covered for 2 hours.
  9. Pull apart duck from bones and refrigerate of needed.
  10. Save duck fat.
  11. Peel and dice the turnips, parsnip, and sweet potato.
  12. Toss altogether in bowl with olive oil and salt.
  13. Preheat oven to 400°F.
  14. Place veggies on pan.
  15. Cook for 30 mins (~40 mins).
  16. Saute snap peas in cast iron skillet using duck fat.
  17. Add all the duck.
  18. Add root veggies once done being roasted.
  19. Once warm, crack eggs in skillet.
  20. Place in oven (400°F) for ~10 mins.
  21. Garnish with beets and arugula.

Remove all of the skin, cartilage, fat, and bones from the duck. Let them cool a little, peel them, and cut them into ½-inch dice. Mix together the potatoes, and the picked and coarsely shredded duck meat. Combine the potato and duck mixture with the rest of the ingredients. Remove the confit from the oven.