Duck Confit Hash recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›Brennan's›Duck Confit Hash Recipe

Duck Confit Hash Recipe

Inspired by Brennan's
Time3h
Serves2

Rohan Duck, Sunny-side-up Duck Egg, Wasabi Mayonnaise

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Ingredients

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Duck Confit

Hash

Wasabi Mayonnaise

Topping

Method

Duck Confit Preparation

1

Prepare the Duck Confit

In a large pot, combine duck legs, salt, black peppercorns, thyme, and garlic. Cover with duck fat, ensuring the legs are submerged. Cook on low heat for 2-3 hours until tender.

Hash Preparation

2

Cook the Hash

In a skillet over medium heat, heat olive oil. Add diced potatoes, onion, and bell pepper. Season with salt and black pepper. Cook until potatoes are crispy and golden, about 15-20 minutes.

Wasabi Mayonnaise Preparation

3

Make Wasabi Mayonnaise

In a bowl, mix mayonnaise, wasabi paste, and lemon juice until well combined. Adjust seasoning to taste.

Egg Preparation

4

Cook the Duck Eggs

In a separate skillet, fry duck eggs sunny-side-up until the whites are set but yolks remain runny, about 3-4 minutes.

Assembly

5

Assemble the Dish

On a plate, layer the crispy hash, top with duck confit, and place the sunny-side-up egg on top. Drizzle wasabi mayonnaise and garnish with chopped chives.