Duck Confit Hash & Egg a.k.a. Quackin Good Hash & Egg: Breakfast-Brunch
2 duck legs - skin removed and reserved
duck fat (enough to cover duck in pot)
1 sweet potato, peeled & diced
2 yukon gold potatoes, pelled & diced
1/4 cup dried cherries, chopped
1 scallion, chopped fine
2 leaves rainbow chard, chopped
duck or chicken stock on hand
4 organic eggs
8 oz thyme
salt and pepper
For brine: Begin with one cup of kosher salt and add to this: fresh thyme, cracked black pepper, orange & lemon zest in ample quantities to thickly coat legs & season (you will be rinsing this off in the morning so don’t be afraid to load it on) Rub into skin & place in a zipper type bag or bowl, covered overnight in refrigerator. Before placing in duck fat to cook, rinse legs completely in cool water, pat dry & place in enough duck fat to cover -for “confit” process! Simmer gently for several hours until the meat begins to fall off the bone! It’s a good idea to do the duck confit, the day before.
Process: In a saute pan render the reserved duck skin to a crispy “crackling” to garnish the dish. While you are rendering skin--which can take a while--peel & dice the potatoes & toss in a bowl with chopped fresh thyme, olive oil, salt & pepper to taste. Place on a sheet pan & roast in 400 degree oven for 15 minutes until golden & slightly crispy.
Add dried cherries, chopped scallions, & chopped chard to diced potatoes. Simmer on stove top in a small amount of olive oil & stock until softened and all the flavors have combined into a hash. Season to taste.
When duck legs are done, remove from fat, & using a fork, shred meat & add to hash & combine, toss & check seasonings. Keep covered in a warm oven while you create a basted egg to set atop your hash. Plate, then garnish with crumbled crispy crackling duck skin. Grab a piece or two of a nice French baguette (with butter or course) & enjoy!!!
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2510 S. Coast Hwy.
Laguna Beach, CA 92651
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