Duck Confit Hash Recipe
rosemary hash browns, poached eggs, hollandaise sauce
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Ingredients
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Duck Confit
Hash Browns
Poached Eggs
Hollandaise Sauce
Method
Preparing the Duck Confit
- 1
Prepare Duck Confit
In a skillet, heat duck fat over medium heat. Add the duck legs and cook until heated through and skin is crispy, about 10-15 minutes. Remove and shred the meat, discarding bones.
Making Hash Browns
- 2
Cook Hash Browns
Grate the russet potatoes and place them in a clean kitchen towel. Squeeze out excess moisture. Heat olive oil in a skillet over medium-high heat, add the grated potatoes, rosemary, salt, and pepper. Cook until crispy and golden brown, about 10-12 minutes, flipping halfway through.
Poaching Eggs
- 3
Poach the Eggs
In a pot, bring water to a simmer and add vinegar. Crack the eggs into a small bowl, then gently slide them into the water. Poach for 3-4 minutes until the whites are set but the yolks are runny. Remove with a slotted spoon.
Making Hollandaise Sauce
- 4
Prepare Hollandaise Sauce
In a double boiler, whisk together egg yolks and lemon juice until frothy. Gradually add melted butter while whisking continuously until the sauce thickens. Season with salt and cayenne pepper.
Assembly
- 5
Serve
On a plate, layer the crispy hash browns, top with shredded duck confit, and place the poached eggs on top. Drizzle with hollandaise sauce and serve immediately.
