Restaurants›Elm City Social›Duck Confit Bennie Recipe

Duck Confit Bennie Recipe

Inspired by Elm City Social
Time2h
Serves2

English Muffin, Baby Arugula, Poached Eggs, Hollandaise, Fingerling Potato Hash.

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Ingredients

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Main Ingredients

Method

Preparation

1

Prepare Duck Confit

In a bowl, mix salt, minced garlic, and thyme. Rub this mixture over duck legs, cover, and refrigerate for 24 hours. Preheat oven to 225°F (107°C). Rinse and pat dry the duck legs. Place in a baking dish, cover with duck fat, and cook for 6 hours until tender. Let cool in the fat.

2

Make Fingerling Potato Hash

Boil fingerling potatoes in salted water until fork-tender, about 15 minutes. Drain and let cool. Cut into small cubes. Heat olive oil in a skillet over medium heat, add potatoes, and sauté until golden brown, about 10 minutes. Season with salt and pepper.

3

Prepare Hollandaise Sauce

In a double boiler, whisk together egg yolks and lemon juice until thickened. Slowly drizzle in melted butter while whisking continuously until the sauce is thick and creamy. Season with salt and pepper.

4

Poach the Eggs

Bring a pot of water to a gentle simmer. Crack eggs into small bowls and slide them into the water. Poach for 3-4 minutes until whites are set but yolks are still runny. Remove with a slotted spoon.

5

Assemble the Duck Confit Bennie

Toast English muffins. Place a handful of baby arugula on each muffin half, top with shredded duck confit, a poached egg, and drizzle with hollandaise sauce. Serve with fingerling potato hash on the side.