Duck Confit Hash Recipe

Shred and Crisp

If using whole confit legs, remove bones and shred meat into bite-sized pieces. Reserve a small amount (2 tbs) of duck fat for frying. In a large skillet over medium-high heat, warm 2 tbs duck fat until shimmering. Add shredded duck and spread into an even layer. Allow to cook without stirring for 3–4 minutes to develop brown bits, then toss and cook another 2–3 minutes until golden and slightly crispy. Remove from pan and keep warm.

In the same skillet, lower heat to medium. Add 2 tbs duck fat if needed and sauté the shallot 2–3 minutes until translucent. Add garlic and thyme and cook 30 seconds until fragrant. Return shredded duck to skillet, season with 1 tsp salt and 1/2 tsp pepper, toss to combine and keep warm while you finish the hash.

Par-cook the diced potato, parsnip, carrot and celery root: bring a pot of salted water to a simmer and blanch the mixed diced roots for 3–4 minutes until just tender but still holding shape. Drain thoroughly and spread on a towel to dry for a few minutes (dry surfaces brown better).

In a large heavy skillet over medium-high heat, melt 1 tbs butter with 1 tbs olive oil until foaming. Add the blanched root vegetables in an even layer (do not overcrowd; cook in batches if necessary). Let them sit undisturbed 3–4 minutes to develop a crust, then toss and continue to cook another 5–7 minutes until pieces are golden and fork-tender. Season with 3/4 tsp salt and 1/2 tsp black pepper. If you like extra crispness, increase heat briefly and toss to finish. Keep warm.

Optional: fold the reserved crispy duck skin pieces into the hash just before plating for crunch. Taste and adjust seasoning.

Place the 2 cups peeled celery root pieces into a pot and cover with cold water. Add a pinch of salt and bring to a gentle simmer. Cook until very tender, 15–20 minutes. Drain well.

Return drained celery root to the pot or a blender. Add 1/2 cup heavy cream, 1/4 cup stock if using to loosen, and 2 tbs cold cubed butter. Puree (use an immersion blender, food processor, or high-speed blender) until very smooth. Season with 1/2 tsp salt and 1/4 tsp white or black pepper. Rewarm gently over low heat if needed; consistency should be silky and scoopable. Keep warm.

Make the gastrique: in a small saucepan over medium heat, add 1/4 cup sugar and 1–2 tbs water and let the sugar melt and begin to caramelize, swirling the pan until it reaches a light amber color (watch carefully to avoid burning). Remove from heat and carefully add 1/4 cup red wine vinegar (it will steam). Return to low heat and stir to dissolve any hardened sugar.

Add 2 tbs port or red wine and 1/4 cup duck jus or reduced stock. Simmer 3–5 minutes to reduce slightly and concentrate flavors. Off heat, whisk in 1 tbs cold butter to mount and give the sauce a glossy finish. Taste and adjust balance with a pinch of salt or a few drops more vinegar if needed.

To plate, spread 3–4 tbsp celery root purée on each plate as a base. Spoon 3/4–1 cup root vegetable hash atop the purée, then mound 1 cup crispy duck confit over the hash. Drizzle 1–2 tbs gastrique around and over the duck. Scatter microgreens or chopped parsley and finish with a pinch of flaky sea salt.

To make crispy duck skin: preheat an oven-safe skillet over medium-high heat. Lay duck skin flat (skin side down) and press with a spatula. Cook until fat renders and skin is deeply browned and crisp, 6–8 minutes. Transfer to a paper towel-lined tray and sprinkle with a little flaky sea salt. Break into shards and add to plates for additional texture.