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Recipe Detail Page
Duck Hash
Holiday 2013
Buy the duck confit at butcher shops. Fry the duck skin separately in a nonstick skillet over low heat, crumble and sprinkle over hash, if desired.
Serves 4
Leftover sautéed potatoes, about 2 cups (500 mL)
2 confit legs of duck, about 10 oz (300 g)
2 tbsp (30 mL) butter
1 cup (250 mL) chopped onions
½ cup (125 mL) chicken or beef stock
1 tbsp (15 mL) soy sauce
1 tsp (5 mL) fresh chopped thyme
2 tbsp (30 mL) chopped fresh parsley
4 poached eggs
1 Chop the potatoes into small pieces. Strip the skin from the duck and reserve. Cut off all the meat and shred.
2 Heat butter in a skillet over high. Add onions and sauté for 2 minutes or until softened and tinged with gold. Add duck meat and turn heat to medium.
3 Sauté together for 1 minute, add stock, soy and thyme and bring to boil. Reduce liquid until duck is glazed by it, about 1 minute.
4 Add potatoes and toss together until heated through.
5 Toss with parsley and place on a plate. Top with poached eggs.
Serves 4
