Duck Confit Hash
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Set yourself up for the day with this hearty Duck Confit Hash. This recipe uses Les Trois Petits Cochons Duck Confit to make this recipe oh, so simple alongside buttery Yukon Potatoes & perfectly fried eggs. Topped with fresh herbs to brighten everything up, this is the perfect recipe for a cozy brunch at home.
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Recipe Card
ingredients
- 3 tablespoons duck fat
- 1 medium shallot, thinly sliced
- 1 1/2 pounds Yukon gold potatoes
- 2 tablespoons red wine vinegar
- 2 teaspoons minced fresh rosemary
- 2 legs Les Trois Petits Cochons duck confit, bones and skin removed, meat shredded
- Kosher salt, as needed
- Black pepper, as needed
- 3 or 4 large eggs
- Parsley, chopped, for garnish
Method
Step 1
Preheat the oven to 450°F.
Step 2
In a large cast-iron skillet, heat the duck fat over medium-high heat. Add the shallot and garlic and cook until softened and lightly caramelized, 3-4 minutes. Add in the potatoes, vinegar, and 1/4 cup water. Cook, stirring often, until the liquid has evaporated and the potatoes begin to soften, about 5 minutes.
Step 3
Stir in the rosemary and duck confit, then season with salt and pepper. Roast, stirring halfway through, for 30-35 minutes, until the potatoes are tender and golden.
Step 4
Remove from the oven and make 3-4 wells. Crack an egg into each and season with salt and pepper. Return to the oven for about 3 minutes, until the whites are just set.
Step 5
Garnish with parsley and serve.