Hey everyone, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, duck confit hash. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Duck Confit Hash is one of the most favored of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. They’re fine and they look wonderful. Duck Confit Hash is something that I’ve loved my whole life.
To get started with this recipe, we must first prepare a few components. You can have duck confit hash using 11 ingredients and 21 steps. Here is how you cook that.
The ingredients needed to make Duck Confit Hash:
- Make ready 4 duck legs
- Take 2 purple turnips
- Make ready 1 parsnip
- Get 1 sweet potato
- Get 1-2 cups snap peas
- Make ready 6 eggs
- Make ready Pickled beets
- Take Baby arugula
- Take Olive oil
- Take Sea salt
- Take Pepper
Steps to make Duck Confit Hash:
- Poke holes in duck fat using grill fork
- Salt and pepper both sides of the duck legs
- Place in bag and brine overnight (~8 hours)
- Preheat oven to 250°F
- Place duck legs fat side down in grey stock pot
- Pour a little bit of water in stock pot
- Cook covered for 2 hours
- Flip, cook covered for 2 hours
- Pull apart duck from bones and refrigerate of needed
- Save duck fat
- Peel and dice the turnips, parsnip, and sweet potato
- Toss altogether in bowl with olive oil and salt
- Preheat oven to 400°F
- Place veggies on pan
- Cook for 30 mins (~40 mins)
- Saute snap peas in cast iron skillet using duck fat
- Add all the duck
- Add root veggies once done being roasted
- Once warm, crack eggs in skillet
- Place in oven (400°F) for ~10 mins
- Garnish with beets and arugula
So that is going to wrap this up for this special food duck confit hash recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!