Huevos Al Pato Carnitas Recipe

Rinse grated potatoes in cold water until water runs clear to remove excess starch, then squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth. Transfer to a bowl.

Add the grated onion, flour, beaten egg, salt, and black pepper to the drained potatoes. Mix until combined.

Heat a large nonstick or cast-iron skillet over medium-high heat. Add the vegetable oil and butter. Once shimmering, spoon about 1/2 cup of the potato mixture into the pan per patty, flattening to a 3/4-inch thick round. Cook in batches without crowding.

Cook until deep golden brown on the bottom, about 4–5 minutes. Flip carefully and cook the other side 3–4 minutes until crisp and cooked through. Transfer to a paper-towel-lined plate and keep warm in a 200°F (95°C) oven while you finish remaining batches.

If using leftover duck confit, shred the meat and discard excess fat. If using cooked duck, remove skin and shred. Pat dry with paper towels.

In a medium bowl, toss the shredded duck with olive oil, orange juice, lime juice, ground cumin, smoked paprika, kosher salt, black pepper, and chopped cilantro until evenly coated. Let sit 5–10 minutes to absorb flavors.

Heat a skillet over medium-high heat. Add the seasoned shredded duck and spread into an even layer. Allow it to crisp without stirring for 2–3 minutes, then stir and press again to get some caramelized, crispy edges, another 2–3 minutes. Remove from heat and keep warm.

In a small saucepan, combine hoisin sauce, soy sauce, mirin, honey, grated ginger, minced garlic, and 2 tablespoons of water. Warm over low heat, stirring until smooth.

Bring to a gentle simmer and cook 1–2 minutes until slightly thickened. If too thick, add the remaining tablespoon of water a little at a time to reach a glossy, pourable glaze. Taste and adjust balance (a pinch more honey for sweetness or a splash more soy for salt). Remove from heat.

Toss half of the crisped duck with 1–2 tablespoons of glaze to coat lightly; reserve remaining glaze for drizzling.

In a bowl combine diced pineapple, diced tomato, minced red onion, minced jalapeño, chopped cilantro, lime juice, and kosher salt. Mix gently to combine.

Taste and adjust seasoning—add more lime or salt as needed. Let sit at room temperature for 10–15 minutes so flavors marry.

Bring a wide shallow saucepan of water to a gentle simmer (not boiling). Add the white vinegar and a pinch of salt. Stir to create a gentle whirlpool.

Crack one egg into a small ramekin. Lower the rim of the ramekin near the water and gently slip the egg into the center of the whirlpool. Poach 3–3 1/2 minutes for a runny yolk or 4 minutes for slightly firmer. Repeat with remaining eggs, keeping cooked eggs on a paper towel-lined plate briefly.

To assemble each serving: place one large hash brown on a plate. Top with a generous 1/2 cup of the glazed duck carnitas (use the coated portion). Spoon about 2 tablespoons of pineapple pico de gallo over the duck.

Gently place a poached egg (one per serving) on top. Drizzle about 1 tablespoon of the reserved hoisin-teriyaki glaze over the egg and around the plate. Sprinkle with sliced scallions, toasted sesame seeds, and microgreens or cilantro leaves. Serve immediately.