Duck Confit Hash Recipe
rosemary hash browns, poached eggs, hollandaise sauce
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Ingredients
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Duck Confit
Rosemary Hash Browns
Poached Eggs
Hollandaise Sauce
Method
Duck Confit
- 1
Prepare the Duck
Rub the duck legs with salt, thyme, and crushed garlic. Let sit in the refrigerator for at least 24 hours.
- 2
Cook the Duck
Preheat oven to 225°F (107°C). Place the duck legs in a baking dish and cover with duck fat. Cook for 2-3 hours until tender. Let cool and shred the meat.
Rosemary Hash Browns
- 3
Prepare the Potatoes
Grate the potatoes and soak them in cold water for 30 minutes. Drain and pat dry.
- 4
Poached Eggs
- 5
Hollandaise Sauce
- 6
Make the Hollandaise
In a bowl, whisk egg yolks and lemon juice. Place over a double boiler and whisk continuously while slowly adding melted butter until thickened. Season with salt and cayenne pepper.
Assembly
- 7
Combine and Serve
On a plate, layer the rosemary hash browns, topped with shredded duck confit, poached eggs, and drizzle with hollandaise sauce.
