Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, duck confit hash. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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. This is a trendy brunch dish.

Duck Confit Hash is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They are fine and they look fantastic. Duck Confit Hash is something which I’ve loved my whole life.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have duck confit hash using 11 ingredients and 21 steps. Here is how you can achieve that.

The ingredients needed to make Duck Confit Hash:

1. Take 4 duck legs
2. Make ready 2 purple turnips
3. Make ready 1 parsnip
4. Prepare 1 sweet potato
5. Get 1-2 cups snap peas
6. Make ready 6 eggs
7. Take Pickled beets
8. Get Baby arugula
9. Make ready Olive oil
10. Make ready Sea salt
11. Get Pepper

Enjoy this recipe and have a wonderful weekend! Key Ingredients for Duck Confit Potato Hash: Yukon gold potatoes or Russet potatoes; Confit duck leg Confit duck hash for Sunday breakfast Two favourite things, no three. Lazy Sunday mornings with a big pot of coffee, the Sunday paper and an indulgent breakfast, trips to Paris and the duck confit that I bring home. Every time I go to Paris, I visit G Detou and buy several things, two of which are a tin of duck confit from Les Landes and a tin of pork sausages, confit in goose fat.

Instructions to make Duck Confit Hash:

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

Duck Confit Hash and Eggs Rich and decadent come to mind when eating this delicious brunch sensation. Silkie eggs take center stage atop succulent duck and veggie hash surrounded by sweet and sour cherry pearls. When they are nicely browned add duck confit and scallion. Toss several times and kill heat. The hash can be kept warm in the oven until service.

So that is going to wrap this up for this exceptional food duck confit hash recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!