Duck Confit Hash & Egg a.k.a. Quackin Good Hash & Egg

Breakfast-Brunch
Portions: 0

Ingrédients

  • 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

  1. 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.
  2. 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.
  3. 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.
  4. 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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