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by on July 1st, 2013

Duck Confit Hash

I’m using the last of my duck confit; time to make some more I guess.

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For Father’s day this year I decided to do a special dish for my husband who has been doing more than his share of the work around here for the last year.

I have talked about duck confit in the past and have told you how to make it so I’m hoping someone out there has tried it and maybe has one leg quarter stashed away in the refrigerator. I just happened to have a leg and thigh left over in a jar, covered in duck fat and just waiting to be used. There are still two packages in my freezer I need to make some more confit because there is a pear salad with crispy duck that I want to make this summer.

All hash has potatoes in it but I decided to use the small purple fingerling, regular fingerling and tiny red new potatoes. This recipe was so easy to throw together and if you want to practice your egg poaching skills, this is the perfect recipe to try it on. My poached eggs could have been cooked less by about 15-20 seconds.

Hope you will try this and add it to your list of breakfast dishes you would like to make for company or just for that special person in your life.

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Chop the shallots and garlic and thinly slice the green onions.

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Remove the duck confit from the fat and chop.

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Put the chopped duck into hot skillet and saute until crispy, set aside.

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After boiling the potatoes, cut in half.

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Quickly brown the cubed potatoes in the oil/butter until they start to brown a bit. Then add in the pickled peppers, onions, shallot and garlic.

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I had mine without the poached eggs. Still delicious.

Duck Confit Hash

4-5 green onions, sliced thin, green and white parts
1/4 c. shallot, minced
2 cloves garlic, minced
2 Tbsp. Olive Oil
2 Tbsp. butter, separated
1 Tbsp. fresh rosemary chopped
2-3 Tbsp. hot pickled banana peppers, chopped (or 1 Tbsp. jalapeno)
1 lb. (<>) potatoes, I used purple, white and red
1/2 c. grated Parmesan cheese
poached eggs
2 Tbsp. white vinegar
chimachuri sauce

Wash the potatoes and cut into about 3/4″ -1″ cubes. Put in pot of cold salted water and boil until almost tender. Drain.

Debone the duck confit and chop. Put about 1 tablespoon of butter in skillet and cook the duck until it is brown and crispy. Set aside.

Heat a skillet to medium high heat. Add the olive oil and remaining tablespoon of butter. Add the cubed potatoes and sauté until they start to turn brown and crispy. Add in the pickled banana peppers, green onions, shallot and garlic. Keep stirring until the  onions and garlic are tender.

Add in the chopped crispy duck.

Poach your eggs however you choose. What I did was put the vinegar in a pot of water. Bring to a simmer and give the water a big swirl and drop your cracked eggs into the water. Cook approximately 3-4 minutes. Remove with a slotted spoon and you can use the side of the spoon to cut off any messy egg white that is hanging.

Put a large helping of duck hash on a plate, top with one or two poached eggs and garnish with grated Parmesan cheese.

Serve immediately.

Serves approximately four.

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